Sautéed Fingerling in a Smoked Gouda Cheese Sauce


assorted Fingerlings
4 cups

garlic, minced
2 cloves

olive oil
1 Tbsp

flat leaf parsley
1 Tbsp


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


onion, chopped

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


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.