Cheesy Scalloped Potatoes
This recipe makes rich and creamy potatoes. You don't need to make a white sauce when you use Alfredo sauce. Easy!
INGREDIENTS | SERVES 6 TO 8
- 2 tablespoons butter
- 2 shallots, minced
- 1 (16-ounce) jar four-cheese Alfredo sauce
- 1 (10-ounce) container refrigerated Alfredo sauce
- ½ cup milk
- 1 cup shredded Havarti cheese
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon dried thyme leaves
- ½ cup grated Parmesan cheese
- 6 russet potatoes, peeled and sliced
Preheat oven to 350°F. Spray a 9″ × 13″ glass baking dish with nonstick cooking spray and set aside.
In a large saucepan, combine butter and shallots; cook and stir for 4 minutes.
Add both packages of Alfredo sauce and milk; bring to a simmer. Stir in Havarti cheese and remove from heat.
In small bowl, combine salt, pepper, thyme, and Parmesan cheese.
Layer potatoes, salt mixture, and sauce mixture in baking dish, ending with salt mixture.
Bake, uncovered, for 75 to 85 minutes or until potatoes are tender when pierced with fork.
Fresh Potatoes
Fresh potatoes tend to turn brown due to a reaction between enzymes in the potato cells and air. Prepare potatoes just before you want to use them, or you can peel them ahead of time and store completely covered in cold water for a few hours.
