Scalloped Potatoes baked in Alfredo Sauce Recipe

The new world loves potatoes, particularly French fries. When it comes to these delicious vegetables, you have thousands of types to choose pick, and each has its distinct pluses. The primary cooking methods include boiling, frying, mashing, and roasting. Sometimes these cooking methods can be coupled, as with twice-baked potatoes, which are first baked, properly mashed, and then nicely stuffed back into the yellowish-brown skins.

People farm potatoes for various reasons and several markets. Many establishments are looking for connoisseur potatoes, so-called imported potatoes, or fingerlings. Restaurants that famously serve mashed potatoes look for fluffy spuds like Yukon Gold, a distinct buttery potato grown in Canada.

Scalloped potatoes — potatoes roasted in a creamy sauce — were famous when I was a kid. This dish is still delicious and can be combined with residual ham. My original recipe calls for neat thinly sliced spuds, a small amount of butter, cream, thinly sliced onions, and a little sprinkling of flour for thickening. It’s delicious.

Though I’m a made-from-scratch cook, I picked a packet of Alfredo sauce mix one day because I was prying. But I didn’t use it for Alfredo pasta; I used it for my scalloped potatoes. The casserole smelled marvellous while it was cooking and, when the cooking was done, the flavor blend was incredible. 

Potato skins has vitamins, so I didn’t peel them. Gruyere cheese, a mild, pale yellow cheese, maybe supplanted for the Colby Jack. I baked the casserole in a glass meatloaf pan, but you could utilize any small casserole dish. This potatoes recipe could become a favorite at your home.

Alfredo Scalloped Potatoes

Ingredients

  1. 1 1/2 cups soft shredded Colby Jack cheese
  2. 3 Russett potatoes, unpeeled and washed
  3. 1 3/4 cups fat-free milk
  4. 2-ounce packet of Alfredo sauce mix
  5. 2 Tbsp. butter
  6. 2 Tbsp. of fresh parsley (my favorite, and yours?), finely chopped

Procedure

  1. Properly put the sauce mix in a clean pan. 
  2. Add the fat-free milk slowly, stirring continually, and cook over medium-high heat until the sauce throughout thickens. Set sauce aside. 
  3. Wash the Russett potatoes and dry wholly. Cut into skinny slices. 
  4. Coat a 6″ x 9″ glass loaf pan with a cooking spray. 
  5. Layer one-third of the potatoes in the base of the pan. 
  6. Spoon half of the sauce over the potatoes. Sprinkle with one-third of the cheese and my favorite parsley. 
  7. Repeat these layers a couple of more times, ending with parsley cheese parsley. Dab the top with butter. 
  8. Cover with a clean foil and bake in a 350-degree oven for around forty-five minutes.
  9. Remove foil and bake another twenty-odd minute. 

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