The easier and quicker version of scalloped potatoes: Baby Potatoes in Garlic Cream Sauce! These little potatoes are creamy, a little cheesy, and seasoned simply side dish that is not only delicious, but easy and quick too! Halved baby potatoes, boiled until fork tender, the simmered in a garlicky cream sauce with kale and vegan Parm. It is reminiscent of scalloped potatoes (everyone’s fav!) without all the work and lengthy cooking time! You’ll love them!

Ingredients:
1 1/2 lbs baby potatoes, halved
2 tbsp vegan butter
3–4 cloves garlic, minced
1/4 cup finely chopped yellow onion
1 cup finely chopped kale
1 tbsp flour
1 1/2 cups vegan cream or coconut milk
1/4 cup vegan parmesan cheese
1/4 tsp paprika
salt and pepper to taste

INSTRUCTIONS:
Boil potatoes until fork-tender (about 8-10 minutes). Drain and set aside.
In a frying pan on medium heat, add vegan butter, garlic and onion and fry about 3 minutes, stirring frequently, until onions are translucent. Add the kale and sauce 1 minute, until vibrant in colour.
Add the flour and stir to coat. Add 1/2 cup vegan cream, stirring to combine and letting simmer for a minute to thicken, then repeat with another 1/2 cup cream, and again with the remaining cream, until you have a thick creamy sauce.
Add the vegan Parm, paprika and a pinch of salt and pepper. Taste and add more if necessary.
Add drained potatoes and stir to coat in sauce.
Serve, enjoy!