Buttery Creamy Graduation Potatoes

Buttery Creamy Graduation Potatoes
Ingredients
2 lbs (900g) baby potatoes or Yukon Gold potatoes, halved
4 tablespoons butter
1 cup heavy cream
1 cup sour cream
1 1/2 cups shredded cheddar cheese
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons chopped parsley or chives
Instructions
Preheat oven to 375°F (190°C). Grease a baking dish with butter.
Boil potatoes in salted water for 10–12 minutes until just fork-tender. Drain well.
In a saucepan over medium heat, melt butter and sauté garlic for 1 minute.
Stir in heavy cream, sour cream, salt, pepper, and paprika. Heat gently until combined.
Place potatoes in the baking dish and pour the creamy sauce over them.
Sprinkle shredded cheddar cheese evenly on top.
Bake for 25–30 minutes until bubbly and golden.
Garnish with parsley or chives before serving.