Red Potatoes in Garlic and Shallot Cream Sauce

Dice red potatoes evenly and place into an oiled pan or casserole dish. Salt and Pepper to taste, leaning heavy on salt.

Finely chop 5 cloves Garlic and 3 Med. Shallots and sautee in 4 Tbsp of butter until clarified. Salt and Pepper.

Add 1 cup Heavy Whipping Cream and mix, pour over potatoes in pan. Continue to fill pan with Heavy Whipping Cream until cream rises to 1/2 full.

Cover with foil and bake at 450 for :45. Remove foil and stir, continuing to bake for :15 more. Potatoes should be soft and cut with fork. Garnish with fresh chopped parsley.

Yummy!