Potatos and Pearl Onions in Romano Cream Sauce

• 5 medium red potatos
• 6 cup beef broth, any kind, canned, carton or dissoved cubes
• 1 tbsp butter, salted or unsalted
• 1 tbsp heavy cream
• 1 1/2 cup pearl onions, I used frozen, defrosted
• 3 cup heavy whipping cream
• 1 small onion, peeled
• 4 large garlic cloves, peeled
• 3/4 cup fresh grated romano cheese
• 1 tsp Sriracha seasoning salt
• 1/2 tsp lemon peppet
• 1/4 tsp black pepper
• 1/4 tsp fresh lemon juice

1. Combine potatos, broth , the 1 tablespoon butter and 1 tablespoon cream in a stockpot
2. Cover and cook until potatos are just tender, about 20 to 30 minutes.
3. Remove from heat and let sit in broth until cool, covered about 2 hours
4. Peel potatoes and cut into 1 inch cubes
5. MAKE ROMANO CREAM SAUCE
6. Rinse a large saucepan with cold water and drain but don't dry.
7. This helps prevent the cream from boiling over.
8. Add cream, onion and garlic to pan and heat to a low boil.
9. Boil cream until reduced by 1/2, about 20 minutes.
10. Keep a close eye on it so it does not boil over and adjust heat and stir if needed
11. Remove and discard onion and garlic.
12. Transfer sauce to a double boiler top pan.
13. You can make your own double boiler by using a heatproof bowl over a pan of simmering water.
14. Add romano cheese, all seasonings except parsley and stir, add and fold in pearl onions and potato cubes
15. Heat, stirring often until cheese melts, pour into serving dish and garnish with parsley.
16. Note The double boiler is essential for heating after the cheese is added, I the sauce will seperate in the oven or microwave.
17. It needs gentle heat for a velvet smooth sauce

red potatos, beef broth, butter, heavy cream, pearl onions, heavy whipping cream, onion, garlic, romano cheese, salt, lemon peppet, black pepper, lemon juice

Taken from cookpad.com/us/recipes/349060-potatos-and-pearl-onions-in-romano-cream-sauce (may not work)