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Description
Small spring potatoes, cooked until just tender, are masked in a Parmesan-spiked cream sauce. Menu them with sautéed pork chops and fresh green peas.
Ingredients
US|METRIC
6 SERVINGS
- 18 small new potatoes (unpeeled)
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 cup milk
- 1/2 tsp. seasoned salt
- 1/8 tsp. ground nutmeg
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Directions
- Cover potatoes with water in a large saucepan, bring to a boil, cover, lower heat and simmer until tender, about 8-12 minutes. Drain, keep warm. In medium saucepan over medium-high heat, melt butter and whisk in flour. Whisk in milk, stirring constantly until thickened. Season sauce with salt and nutmeg. Stir in cheese. Pour sauce over potatoes and stir to coat.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium80mg3% |
| Potassium1720mg49% |
| Protein10g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A4% |
| Vitamin C130% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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