Directions
1. In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and foamy.
2. Add the finely chopped onion to the pot and sauté until translucent and slightly golden, about 3 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until aromatic, ensuring that the garlic does not burn.
4. Place the quartered potatoes in the pot and toss them with the onions and garlic until they are well coated.
5. Pour in the heavy cream and broth, then sprinkle in the dried thyme and give the mixture a gentle stir to combine.
6. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let stew for about 20-25 minutes, or until the potatoes are fork-tender.
7. Season the stewed potatoes with salt and freshly ground black pepper to your liking.
8. Once the potatoes are cooked through and the sauce has thickened slightly, remove from heat and let it rest for a couple of minutes.
9. Serve in a bowl or platter, garnished with chopped fresh parsley for a touch of color and freshness.
Variations & Tips
– To add a smoky flavor, include a pinch of smoked paprika when sautéing the onions and garlic.
– For added texture, some diced carrots and celery can be sautéed along with the onions.
– If heavy cream feels too indulgent, you can substitute it with half-and-half or a light cream for a lighter version.
– Vegans can swap out the butter, cream, and chicken broth for plant-based alternatives like olive oil, coconut milk, and vegetable broth, respectively.
– Leftover stewed potatoes can be transformed into a hearty potato soup by simply adding more broth and blending until smooth.
Remember that the key to a delicious pot of stewed potatoes is allowing the potatoes to cook slowly and absorb all the flavors from the garlic, onions, and herbs. Enjoy experimenting with this recipe and making it your own.
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