Alfredo Scalloped Potatoes Recipes

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.

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.

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 AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
• Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
• Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

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.

CREAMY ALFREDO POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Avoid over cooking to prevent skins from splitting. Drain. Refrigerate until chilled through.
• Combine paprika, salt, pepper and cayenne.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with 1 tablespoon butter.
• Peel the fully chilled potatoes. Grate the potatoes using course box grater or food processor.
• Layer half the potatoes into the buttered baking dish, season with a sprinkling of prepared seasoning blend, half the diced green onions, some parsley, and half a jar of the Alfredo sauce. Repeat layers ending with the remaining sauce and a sprinkling of the seasoning. Reserve some green onions and parsley for garnish.
• Bake until hot and slightly browned, 30 to 35 minutes.
• Garnish with reserved green onions and parsley.

GARLIC SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees. Rub a 3 1/2-quart baking dish with garlic, and butter generously. Add the garlic cloves to the dish. Arrange potatoes in layers in baking dish, seasoning each layer with salt and pepper, and dotting with butter. Pour cream over potatoes. Dot top with any remaining butter.
• Bake until golden and bubbling and potatoes are tender when pierced with the tip of a knife, about 1 hour and 20 minutes. Increase the oven temperature to 400 degrees and continue to bake until the top is brown, about 10 minutes more. Let stand about 15 minutes before serving.