These tender potatoes are smothered in a rich, creamy garlic sauce, making them the perfect side dish for any meal. 
**Ingredients**:
– 2 lbs baby potatoes, halved
– 2 tablespoons butter
– 4 garlic cloves, minced
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– 1 teaspoon dried thyme (or fresh thyme)
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
**Directions**:
1. **Boil the Potatoes**:
– In a large pot, boil the halved baby potatoes in salted water until fork-tender, about 10-12 minutes.
– Drain and set aside.
2. **Make the Garlic Cream Sauce**:
– In a large skillet, melt the butter over medium heat.
– Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
– Pour in the heavy cream and bring it to a simmer.
– Stir in the Parmesan cheese and thyme, cooking until the sauce thickens slightly, about 3-5 minutes.
3. **Combine and Serve**:
– Add the cooked potatoes to the skillet, tossing them gently in the creamy garlic sauce.
– Season with salt and pepper to taste.
– Garnish with fresh parsley, if desired.
4. **Serve Hot**:
– Serve immediately as a side dish with your favorite main course.
**Prep Time**: 10 minutes
**Cooking Time**: 20 minutes
**Total Time**: 30 minutes
**Calories**: 350 kcal
**Servings**: 4-6 servings