Kats Alfredo Potatoes Recipes

POTATOES IN ALFREDO SAUCE

Steps:

• Wash, peel and cut potatoes in quarters. Place them in the pot and cover with water (optional - add 1 bay leaf and 2 pierced garlic cloves to infuse potatoes with extra flavor). Bring to a boil and cook additional 12-15 min. Add 1 Tbsp of salt only after water starts to boil. Don't overcook, potatoes should be smoothly pierced with a knife but not crumbly.
• While potatoes are cooking, dice onion and grate carrot. Add 1 Tbsp of canola oil to a large skillet and heat to medium high. Once the skillet is preheated, melt 2 Tbsp of butter and stir in onion. Saute onion for 5 min. Add carrot and saute for 3 more minutes until softened.
• Place onion/carrot mix in the blender & pulse a few times to make the mix more fine (this step is optional).
• Melt 1 Tbsp of butter in the same skillet and add blended carrot mix. Stir in 2 cups heavy cream and bring mixture to boil. Add 1/2 tsp salt, or more to taste.
• Remove skillet from the heat, add 1 can of Alfredo Sauce and stir.
• Drain cooked potatoes (and remove garlic and bay leaf if used). Pour sauce over potatoes and cover with lid. Wrap the pot with a blanket or a few towels for a minimum of 2 hours before serving (this step is NOT optional and infuses the potatoes with some fantastic flavor).

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 POTATO CASSEROLE

Steps:

• Preheat oven to 400°F.
• In a medium bowl, whisk the Alfredo sauce and milk until blended.
• Add ham, Swiss cheese and peas to another bowl and mix well.
• Grease a 9 x 13 inch baking dish and spread 3/4 cup of the Alfredo mixture over the bottom of the dish.
• Top with 1/2 of the potatoes, 1/2 of the ham mixture, 3/4 cup Alfredo and sprinkle with 3 tbsp Parmesan.
• Layer remaining potatoes, ham mixture, Alfredo sauce and Parmesan.
• Cover and bake 45 minutes.
• Reduce heat to 350°F, remove cover and bake 15 minutes or until brown and bubbly and potatoes are tender.

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.

TWICE-BAKED ALFREDO POTATOES

Steps:

• microwave potatoes til tender.
• slice in half lengthwise.
• scoop out insides leaving thin shell of potato.
• mix scooped out potato and rest of ingredients well til creamy.
• pile into potatoes.
• sprinkle with paprika.
• bake, covered, at 350*- 20 minutes.
• uncover, bake 10 minutes longer.
• serves 4.

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.