Categories: Sides
Ingredients
- For the Parmesan Cream:
- 1 cup heavy cream
- 1 1/2 cups finely grated Parmigiano-Reggiano cheese, plus more for garnish
- 1/2 tsp kosher salt
- A few gratings of fresh nutmeg
- For the Vegetables:
- 1 lb. Yukon Gold potatoes, skin on, scrubbed and cut into 1/2-inch cubes
- 4 tbsp. olive oil
- 1/2 lb. white mushrooms, trimmed and quartered
- 1 large shallot, thinly sliced
- 1/2 tsp dried thyme
- 1 tbsp. butter
- Kosher salt and black pepper
Directions
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Make the Parmesan Cream: In a small saucepan, bring the cream to a simmer over medium-low heat and reduce by half, about 5 minutes. Whisk in the Parm, salt, and nutmeg. Cook 1 additional minute, whisking, then remove from the heat and cover to keep warm.
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Cook the vegetables: Place the potatoes in a microwave-safe bowl and add 1/2-inch of water to the bowl. Cover the bowl with a plate or plastic wrap, poke some holes in the plastic and microwave on high until the potatoes can be pierced with a fork, 8-10 minutes. Drain the potatoes and set aside.
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Meanwhile, in a large skillet, heat 2 tbsp. of the oil over medium-high heat until hot but not smoking. Add the mushrooms, spread them out in one layer, and cook, without touching them, until they get a little golden, about 3 minutes. Add the remaining 2 tbsp. olive oil and the shallots and cook until translucent, about 2 minutes.
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Add the potatoes and thyme and cook, stirring occasionally, until the potatoes turn a little golden, 6 to 7 minutes. Add the butter and cook another 3 minutes. Season to taste with salt and pepper, cook for another minute to let the seasoning soak in, and transfer to a serving dish. Drizzle the Parmesan cream over the veggies and gently toss. Season to taste with salt and pepper and garnish with some grated Parm.