The easier and quicker version of scalloped potatoes: Baby Potatoes in Garlic Cream Sauce! These little potatoes are creamy, a little cheesy, and seasoned simply side dish that is not only delicious, but easy and quick too! Halved baby potatoes, boiled until fork tender, the simmered in a garlicky cream sauce with kale and vegan Parm. It is reminiscent of scalloped potatoes (everyone’s fav!) without all the work and lengthy cooking time! You’ll love them!
We start by boiling the halved baby potatoes until fork-tender. I like to leave the skin on!
Then fry up the garlic and onion with vegan butter. Add the kale and flour (to thicken the sauce). And finally, slowly add the cream, letting the sauce thicken.
Add the vegan Parm and seasoning, and you’re good to serve! It truly is so simple yet such a cozy, yummy side dish.
Halved baby potatoes, boiled until fork tender, the simmered in a garlicky cream sauce with kale and vegan Parm
1 1/2 lbs baby potatoes, halved
2 tbsp vegan butter
3–4 cloves garlic, minced
1/4 cup finely chopped yellow onion
1 cup finely chopped kale
1 tbsp flour
1 1/2 cups vegan cream or coconut milk
1/4 cup vegan parmesan cheese
1/4 tsp paprika
salt and pepper to taste
Boil potatoes until fork-tender (about 8-10 minutes). Drain and set aside.
In a frying pan on medium heat, add vegan butter, garlic and onion and fry about 3 minutes, stirring frequently, until onions are translucent. Add the kale and sauce 1 minute, until vibrant in colour.
Add the flour and stir to coat. Add 1/2 cup vegan cream, stirring to combine and letting simmer for a minute to thicken, then repeat with another 1/2 cup cream, and again with the remaining cream, until you have a thick creamy sauce.
Add the vegan Parm, paprika and a pinch of salt and pepper. Taste and add more if necessary.
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