Description
An irresistible side dish that balances creamy goodness with a zesty punch of mustard, perfect for any gathering.
Ingredients
Scale
- 3 lb (1.36 kg) baby potatoes
- Extra virgin olive oil (as needed)
- Kosher salt (as needed)
- Pepper (as needed)
- 1 tbsp (14 g) butter
- 1 shallot (finely diced)
- 2 garlic cloves (minced)
- 1 cup (250 ml) chicken or vegetable broth
- 1 ½ tbsp (22 ml) Dijon mustard
- 1 tbsp (15 ml) grainy mustard
- ¾ cup (175 ml) heavy cream
- 1 ½ tsp (3.5 g) cornstarch
- 2 tsp (10 ml) water
- 1 tsp (5 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh dill (or as needed)
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the baby potatoes under cool water and place them on a baking sheet.
- Drizzle with olive oil, sprinkle with kosher salt and pepper, and toss to coat.
- Spread them out evenly and roast in the oven for 35 to 40 minutes.
- In a skillet over medium heat, melt the butter with a splash of olive oil.
- Add the diced shallots and sauté for about 3 to 4 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Pour in the broth and bring to a gentle simmer.
- Whisk in the Dijon and grainy mustard, add salt and pepper, and reduce the mixture by a third.
- Add the heavy cream and bring back to a simmer, stirring until thickened.
- Make a slurry with cornstarch and water, whisk it in, and let the sauce thicken.
- Finish with lemon juice and taste for seasoning.
- Once potatoes are roasted, layer them in a serving bowl, spoon the creamy sauce over, and sprinkle with fresh dill.
Notes
For creative twists, consider adding seasonal vegetables or different types of mustard.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg