Hearty Alfredo Potatoes Recipes

ITALIAN ROAST WITH ALFREDO POTATOES

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the gravy mix, dressing mix and water; pour over roast. Top with peppers and onion. Cover and cook on low for 6-8 hours or until meat is tender., Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, remove roast and cut a portion of the meat into cubes, measuring 3 cups; cover and save for another use. Slice the remaining beef and keep warm. , Skim fat from cooking juices if necessary; pour into a large saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain potatoes; mash with Alfredo sauce, butter and pepper. Sprinkle with chives. Serve with sliced beef and gravy.

ALFREDO POTATOES

Steps:

• Grease a 13" x 9" baking dish.
• In a small saucepan, combine cream, milk, garlic, salt and pepper; bring just to a simmer over medium heat; remove from heat; let stand while preparing potatoes.
• Peel and thinly slice potatoes.
• Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses; repeat layering once with remaining potatoes, cream mixture and cheeses.
• Drizzle the melted butter and sprinkle paprika evenly over top.
• Bake in a preheated 350 degree oven for 55 to 60 minutes or until potatoes are tender.
• Let stand 5 to 10 minutes before serving.

HEARTY ALFREDO POTATOES

Steps:

• IN LARGE BOWL, COMBINE ALFREDO SAUCE, MILK & GARLIC POWDER, POUR 1/4 MIXTURE INTO GREASE 13X9 IN BAKING DISH, LAYER W/ 1/4 POTATOES, SPRINKLE W/ 1 TBSP PARMESAN CHEESE, SALT & PEPPER, IN LARGE BOWL, COMBINE MEAT, BROCCOLI & 1 1/2 CUPS SWISS CHEESE, SPOON 1/3 OVER POTAOTES, REPEAT LAYERS TWICE, TOP W/ REMAINING POTATOES, SPRINKLE W/ REMAINING SWISS & PARMESAN, SPREAD W/ REMAINING ALFREDO SAUCE MIX, COVER & BAKE @ 400F FOR 45 MINUTES, REDUCE HEAT TO 350F & BAKE UNCOVERED FOR 30 MINUTES LONGER OR UNTIL POTATOES ARE TENDER, LET STAND 15 MINUTES BEFORE SERCVING

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.

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 13x9x2-inch 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°F for 45 minutes. Reduce heat to 350°F Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand 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.

ALFREDO POTATOES

Steps:

• Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 4-1/2 minutes or until tender. Allow potatoes to cool slightly.
• Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 45 seconds or until cheese is melted.