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Small spring potatoes, cooked until just tender, are masked in a Parmesan-spiked cream sauce. Menu them with sautéed pork chops and fresh green peas.

Steamed New Potatoes with Parmesan

18 small new potatoes, unpeeled
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon seasoned salt
1/8 teaspoon ground nutmeg
1/3 cup freshly grated Parmesan cheese

1. Cover potatoes with water in a large saucepan, bring to a boil, cover, lower heat and simmer until tender, about 8 to 12 minutes. Drain, keep warm.
2. In medium saucepan over medium-high heat, melt butter and whisk in flour. Whisk in milk, stirring constantly until thickened. Season sauce with salt and nutmeg. Stir in cheese.
3. Pour sauce over potatoes and stir to coat.

Serves 6.

Nutrition Facts
Calories 250 calories
Protein 8 grams
Fat 6 grams
Sodium 250 milligrams
Cholesterol 10 milligrams
Saturated Fat 3 grams
Carbohydrates 43 grams
Fiber 4 grams

Recipe provided courtesy of Pork, The Other White Meat.