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Sautéed Fingerling in a Smoked Gouda Cheese Sauce
INGREDIENTS
assorted Fingerlings
4 cups
garlic, minced
2 cloves
olive oil
1 Tbsp
flat leaf parsley
1 Tbsp
DIRECTIONS
Pre cook fingerlings – Use a Ziploc steam bag, boil in salt water until tender, or roast in the oven with olive oil, salt & pepper.
In a large sauté pan add olive oil, garlic and parsley. Sauté for about one minute.
Add potatoes and sauté on medium high heat until lightly browned.
Add 2 cups cream mixture to pan of potatoes and cook until thickened.
Note: This recipe will yield more cream sauce then needed for potato and will keep in the refrigerator for up to a week. Also goes great over thinly sliced potatoes in a casserole dish cover with sauce and bake for about 1 hour at 400 degrees.
Smoke Gouda Sauce
INGREDIENTS
onion, chopped
1/2
olive oil
1 Tbsp
heavy cream
1 pint
parmesan cheese
1 cup
cream cheese
4 ounces
smoked gouda
2 cups
smoked paprika
2 tsp
cayenne pepper (optional)
1/2 tsp
salt and pepper
to taste
DIRECTIONS
Sweat onion in olive oil over medium heat until onions have lightly caramelized or browned.
Place in blender with remaining ingredients.
Blend ingredients well and set aside.