Alfredo Scalloped Potatoes

Alfredo Scalloped Potatoes. This incredibly delicious side dish is ideal to serve with herb roasted chicken or pork or with a perfectly glazed Sunday ham.

Alfredo Scalloped Potatoes

These alfredo scalloped potatoes were inspired by the recent success of another side dish recipe, Alfredo Mac and Cheese. It seems that nobody can get enough of the creamy garlic and parmesan flavour in a good Alfredo recipe.

In testing this recipe we served it with several things including another family favourite around here, a One Hour Perfect Roast Chicken. Since then we have also served it with a herb roasted centre loin of pork.

How to Roast a Chicken

On the occasion of one Sunday dinner, with everyone’s favourite, super easy, Dijon & Brown Sugar Glazed Ham. Each time, the entire serving dish was cleaned out with no leftovers and my son scrambling for seconds.

Choosing the herbs for Alfredo Scalloped Potatoes

I also experimented a little with the herbs that I added to the recipe and each was good in its own way. A little chopped parsley kept it simple.

Alfredo Scalloped Potatoes.

On 2 other occasions I tried using smaller amounts of oregano and thyme which I also loved.

If you are using a particular herb, like thyme or oregano, to season chicken or pork for example, I’d try to echo the same flavour in this side dish.

Yellow potatoes are good for this recipe but any kind will work.

Careful about using dried herbs, they are much stronger and you will need to use less (about half or less) so as not to overwhelm the simple flavours in the scalloped potato sauce.

More side dishes.

You might also like to check out our collection of Thanksgiving Side Dishes that are great year round and for any occasion.

Like this Alfredo Scalloped Potatoes recipe?

You’ll find lots of other great ideas in our Side Dishes Category.

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Alfredo Scalloped Potatoes

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Alfredo Scalloped Potatoes

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Alfredo Scalloped Potatoes - this incredibly delicious side dish is ideal to serve with herb roasted chicken or pork or with a perfectly glazed Sunday ham.

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Ingredients

• 2 lbs yellow potatoes, peeled and sliced (red potatoes also work)
• 3 tbsp butter
• 4 cloves garlic, finely minced
• 2 cups whipping cream
• ½ cup milk
• 1/4 tsp salt
• 1 tbsp fresh parsley, chopped (or thyme, or oregano)
• ground black pepper to taste, a few pinches
• 3/4 cup parmesan cheese, grated
• 1 cup mozzarella cheese, grated (for the top)

Instructions

1. Preheat oven to 350 degrees F. Grease a 10 inch round pie plate or 9x9 inch square baking dish with butter.
2. Peel the potatoes and and slice them thinly.
3. 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.
4. Add the whipping cream, milk and salt to the softened garlic and gently bring to a slow simmer over medium heat.
5. Add the sliced potatoes and bring to a slow simmer once again. Simmer, uncovered, for 5 minutes.
6. Using a colander or coarse sieve, drain the potatoes but reserve the cream and milk mixture.
7. Stir the parmesan cheese into the hot cream mixture until well blended.
8. 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.
9. 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.
10. 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.
11. Sprinkle the mozzarella cheese over the top of the potatoes and sauce.
12. 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.
13. Let the potatoes rest for 15 minutes before serving.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 610Total Fat 43gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 13gCholesterol 132mgSodium 536mgCarbohydrates 44gFiber 4gSugar 5gProtein 15g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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