Creamy potatoes

 Cooking 25 minutes
 Preparation 10 minutes
 4 servings


2 packs (2 x 368g) of Champêtre Parisian potatoes
30 ml (2 tbsp.) of olive oil
125 ml (½ cup) of onion, chopped
1 clove garlic, finely chopped
125 ml (½ cup) of shredded carrots
15 ml (1 tbsp.) of flour
500 ml (2 cups) of 35% cream
Salt and pepper to taste
65 ml (¼ cup) of fresh parsley, finely chopped


  1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, stirring a few times.
  2. Add carrots and garlic and cook for 5 minutes.
  3. Sprinkle flour over sautéed onions and stir until combined. Pour in the cream, stir continuously and bring to a boil over medium heat. Season to taste.
  4. Add the Parisian potatoes to the skillet and toss to coat them with the creamy sauce. Heat 6 to 8 minutes or until potatoes are hot over medium-low heat, stirring occasionally.
  5. Garnish with the parsley and serve.

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