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Ingredients
Scale
- 1 pound baby potatoes, halved (red or Yukon Gold)
- 4 slices thick-cut bacon, cut into ½-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or 2%)
- ⅔ cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper (adjust to taste)
- 1 cup fresh or frozen peas
Instructions
- Place halved potatoes in a saucepan, cover with salted water, and boil until fork-tender (10-15 minutes). Drain and set aside.
- Cook bacon pieces in a skillet over medium heat until crispy (5-7 minutes). Transfer to a paper towel-lined plate.
- In the skillet, melt butter in the bacon fat, then whisk in flour, garlic powder, onion powder, salt, and pepper to create a roux.
- Gradually add milk and heavy cream, whisking until the sauce thickens (3-5 minutes).
- Fold in cooked potatoes and peas, ensuring they are coated with the sauce. Cook fresh peas for an additional 2-3 minutes if needed.
- Add chopped bacon back into the skillet. Adjust seasoning as desired.
Notes
For richer flavor, use higher-fat milk and cream.
Adjust seasonings to your preference for the best taste.
For a thicker sauce, cook longer before adding potatoes and peas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 540
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 8
- Cholesterol: 45