Alfredo Scalloped Potatoes Recipes

POTATOES IN ALFREDO SAUCE

Steps:

• Wash, peel and cut potatoes in quarters. Place them in the pot and cover with water (optional - add 1 bay leaf and 2 pierced garlic cloves to infuse potatoes with extra flavor). Bring to a boil and cook additional 12-15 min. Add 1 Tbsp of salt only after water starts to boil. Don't overcook, potatoes should be smoothly pierced with a knife but not crumbly.
• While potatoes are cooking, dice onion and grate carrot. Add 1 Tbsp of canola oil to a large skillet and heat to medium high. Once the skillet is preheated, melt 2 Tbsp of butter and stir in onion. Saute onion for 5 min. Add carrot and saute for 3 more minutes until softened.
• Place onion/carrot mix in the blender & pulse a few times to make the mix more fine (this step is optional).
• Melt 1 Tbsp of butter in the same skillet and add blended carrot mix. Stir in 2 cups heavy cream and bring mixture to boil. Add 1/2 tsp salt, or more to taste.
• Remove skillet from the heat, add 1 can of Alfredo Sauce and stir.
• Drain cooked potatoes (and remove garlic and bay leaf if used). Pour sauce over potatoes and cover with lid. Wrap the pot with a blanket or a few towels for a minimum of 2 hours before serving (this step is NOT optional and infuses the potatoes with some fantastic flavor).

HEARTY ALFREDO POTATOES

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.

ALFREDO SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Grease a 10 inch round pie plate or 9x9 inch square baking dish with butter.
• Peel the potatoes and and slice them thinly.
• In a large saucepan or dutch oven, melt the butter and saute the garlic for just a minute or so until it softens but does not brown.
• Add the whipping cream, milk and salt to the softened garlic and gently bring to a slow simmer over medium heat.
• Add the sliced potatoes and bring to a slow simmer once again. Simmer, uncovered, for 5 minutes.
• Using a colander or coarse sieve, drain the potatoes but reserve the cream and milk mixture.
• Stir the parmesan cheese into the hot cream mixture until well blended.
• Arrange half of the potatoes in the bottom of the prepared baking dish. Sprinkle on a small pinch of black pepper, ½ of the chopped parsley.
• Stir the cream and parmesan mixture again to make sure the parmesan is not all at the bottom and pour half of the mixture over the potatoes.
• Arrange the second half of the potatoes on top, followed by the pepper, parsley, and cream mixture, as in the first layer. Do not overfill the baking dish with the cream mixture. Make sure the liquid level is ½ inch below the top.
• Sprinkle the mozzarella cheese over the top of the potatoes and sauce.
• Place the baking pan on a parchment paper lined cookie sheet to catch any spill over that may occur and bake for approximately 1 hour or until the top is a medium golden brown and the bubbling sauce appears to have thickened at least a little. The sauce should thicken more as you allow it to rest.
• Let the potatoes rest for 15 minutes before serving.

ALFREDO SCALLOPED POTATOES

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.

SCALLOPED POTATOES ALFREDO

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.

SCALLOPED POTATOES

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).