Description
A comforting side dish of tender potatoes simmered in a savory, creamy sauce, perfect for Thanksgiving or any holiday meal.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped yellow onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of paprika
Instructions
- In a large skillet or Dutch oven, melt butter over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and heavy cream until smooth.
- Bring the mixture to a simmer, stirring occasionally.
- Add sliced potatoes, salt, pepper, and paprika. Stir to coat the potatoes.
- Cover the skillet, reduce heat to low, and simmer for 20-25 minutes, or until potatoes are tender, stirring gently halfway through.
- Uncover and simmer for another 5-10 minutes, or until the sauce has thickened to your liking.
- Serve hot.
Notes
- For a richer flavor, you can use half-and-half instead of heavy cream.
- Add a pinch of nutmeg for an extra layer of flavor.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: stewed potatoes, Thanksgiving side dish, creamy potatoes, Southern comfort food, holiday recipe