Potatoes are a favourite side dish in our household and I do get tired of cooking them the same old ways. I guess that’s why I’m always thrilled when I find a new way to cook them.
This potato dish cooks up just like classic (rice) risotto, cooking the potatoes in chicken broth until tender. A splash of cream and Parmesan completes the dish. As a bonus, you can cook this up a bit ahead and just reheat before serving, which comes in handy for entertaining.
This potato side is especially nice with a plain grilled meat main (like grilled beef or chicken). As a variation, try this dish with sweet potatoes (just reduce the cooking time accordingly).
Summary: These are delicious and a nice change from regular potato side dishes. Try some of the variations listed at the end o the recipe, as well.
- 1 tablespoon butter
- 1 cup finely chopped onion
- 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes (*see tip below)
- Pinch cayenne pepper
- Coarse kosher salt
- 1 1/2 cups (or more) low-salt chicken broth
- 1/2 cup heavy (35%) whipping cream (I think you could get away with half and half 10% cream if that’s all you have around or you’re watching fat content. Use less broth though to avoid it being too thin)
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup finely chopped fresh chives (or thinly sliced green onions)
- Tip: You will make your life so much easier if you cut your potato into a rectangular shape (cutting off each of the 4 rounded sides) and then cut into slices then cube. Also, 1/8th of an inch is really small and a bit fiddly to cut. You can make them a bit larger dice, just expect that it will take a bit longer to cook to tender. The most important thing is that the dice is all the same size, so that they cook evenly. Finally, if you’re so inclined, you can skip the peeling of the potatoes altogether.
- Melt butter in heavy large saucepan over medium heat. Add the onion, cover and cook until soft and translucent, stirring occasionally for about 7 minutes. Add potato cubes and a pinch of cayenne pepper. Sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth. Bring to a boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. Taste test and adjust seasoning if necessary.
- Do Ahead: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
- Variations to try: Try this with added mushrooms or garlic, if you like or make with sweet potatoes instead of the regular potatoes (cooking time will shorten though or they will loose their shape).
Prep time: 10 min | Cook time: 20 min | Total time: 30 min
Number of servings (yield): 4