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Ingredients
2 pounds tiny new potatoes (do not peel)
2 tablespoons butter
2 tablespoons flour
1 ¾ cups chicken stock
½ teaspoon dried rosemary
½ teaspoon dried thyme
Freshly ground black pepper to taste
1 cup plain yogurt
2 tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (6 servings)
34 grams carbs; 20 milligrams cholesterol; 225 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 4 grams fiber; 165 milligrams sodium; 8 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes and cook whole in water to cover in covered pot until potatoes are just tender, about 20 minutes. Remove from heat and drain.
- Step 2
While potatoes are cooking, melt butter in small saucepan. Stir in flour. Cook for about 2 minutes. Remove from heat and stir in stock. Add the rosemary, thyme and pepper. Return to heat and continue cooking until mixture thickens. Remove from heat and stir in yogurt and cheese.
- Step 3
Cut potatoes into halves or quarters, depending on size, and stir into sauce. Serve. (Mashing the potatoes into the sauce as they are eaten sops up the sauce.)
Private Notes
Comments
I used regular potatoes, cut up, and added some ham and peas at the end to make a one pot meal. It was delicious. Much easier than a scalloped potato dish that has to be baked.
I used regular cut up potatoes. I added peas and ham for a one-dish meal. Faster and easier than a baked scalloped potato dish. The sauce was excellent.
Really good. Used labne instead of yogurt. Used tiny potatoes that I cut in 2 after cooking. Very creamy and tasty.