Alfredo Scalloped Potatoes Recipes

SCALLOPED POTATOES ALFREDO

Scalloped Potatoes Alfredo image

Make and share this Scalloped Potatoes Alfredo recipe from Food.com.

Provided by Fluffy

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (30 g) package club house pasta prima alfredo sauce mix
2 tablespoons butter
1 cup milk
4 cups thinly sliced potatoes
1 medium onion, thinly sliced

Steps:

In saucepan, combine package Pasta Prima Alfredo Sauce Mix with butter and milk.
Bring to a boil over medium heat whisking frequently.
Reduce heat and simmer 3 minutes.
In a 2 quart lightly greased casserole dish alternate layers of sliced potatoes and sliced onions with prepared sauce.
Cover and microwave on medium high 20-25 minutes or until potatoes are tender, gently stirring 3 times during cooking.
Let stand 3 minutes before serving.

Nutrition Facts : Calories 217, Fat 8.2, SaturatedFat 5.1, Cholesterol 23.8, Sodium 80.6, Carbohydrate 31.8, Fiber 3.7, Sugar 2.4, Protein 5.3

HEARTY ALFREDO POTATOES

Hearty Alfredo Potatoes image

With turkey and broccoli, this special scalloped potato dish is a meal in itself. Using a jar of Alfredo sauce makes the preparation time minimal. -Lissa Hutson, Phelan, California

Provided by Taste of Home

Categories Side Dishes

Time 1h35m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 jar (16 ounces) Alfredo sauce
1 cup whole milk
1 teaspoon garlic powder
3 pounds potatoes, peeled and thinly sliced
5 tablespoons grated Parmesan cheese, divided
Salt and pepper to taste
2 to 3 cups cubed cooked turkey
3 cups frozen chopped broccoli, thawed
2 cups shredded Swiss cheese, divided

Steps:

In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 420 calories, Fat 17g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 412mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.

SCALLOPED POTATOES

Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

Ingredients

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Steps:

Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

ALFREDO SCALLOPED POTATOES

Alfredo Scalloped Potatoes image

These scalloped potatoes are so good. I like to use "Recipe#111347" in place of the jar alfredo sauce. I saw the recipe in Woman's Day.

Provided by CookingONTheSide

Categories Potato

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs yukon gold potatoes or 2 lbs baking potatoes
1 1/2 cups sharp cheddar cheese, shredded
1 (15 ounce) jar alfredo sauce
1/3 cup fresh chives, chopped or 1/3 cup chopped scallion
1/2 cup milk
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Steps:

Heat oven to 350 degrees; coat shallow 2-quart baking dish with nonstick cooking spray.
Thinly slice potatoes.
Reserve 1/4 cup cheese.
Mix potatoes with remaining ingredients in large bowl.
Spoon into prepared baking dish.
Cover with foil; bake 1 hour.
Remove foil from baking dish; sprinkle with reserved cheese.
Bake 20-30 minutes more until potatoes are tender and mixture is bubbly.
Let stand 15 minutes.

Nutrition Facts : Calories 194.8, Fat 7.7, SaturatedFat 4.9, Cholesterol 24.4, Sodium 143.7, Carbohydrate 23.9, Fiber 2.1, Sugar 1.1, Protein 8

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