Ingredients
2 lbs. New Potatoes (8-10 sml red potatoes)
2 cups chicken broth
1/2 cup dry white wine
4 tbsp. butter
4-5 cloves garlic, minced
4 tbsp. flour
1 1/2 cups low fat milk
1/2 cup grated parmesian cheese
Method
Sources
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Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Preheat oven to 375 degrees. Cut potatoes in half. Place in deep skillet or sauce pan, add chicken broth and wine. Cook uncovered until just tender. Drain potatoes, reserving broth. Saute garlic in butter. Add flour and stir. Gradually whisk in broth. Add milk and heat until hot. Remove from heat.Whisk in cheese. Spray shallow baking dish with cooking spray. Layer 1/2 potatoes and 1/2 sauce, then repeat. Sprinkle with paprika on top. Bake for 30 mins.