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.
- 18 small new potatoes (unpeeled)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon ground nutmeg
- 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.