Alfredo Potatoes

Pa-tay-to, Pa-tah-to, Batato or spud…whatever you call ‘em, I’ll eat ‘em!  I grew up in a very “meat and potatoes” family and my mom has many and varied recipes for them, including fried mashed potatoes – a favorite “leftovers” meal for us.  Since our line of Returning Favorites goes on sale today (yay!!), I thought it would be fun to pair a Returning Favorite with a family favorite – the humble potato – and I created…drum roll please…Alfredo Potatoes!  Ta Da!  They are as fun to say as they are to eat.

I made these twice, using two different prep methods.  Both versions are simple to make with just a few ingredients and delicious!  So treat your family to some yum-azing Alfredo Potatoes this weekend!  Perhaps with a nice grilled burger – we made ours by blending a capful of Green Tea Peppercorn Seasoning into ground beef.  We grilled them up, topped them with a slice of cheese and a drizzle of Burger & Brat mustard.  Also made my very favorite grilled side dish in the whole wide world – fresh mushrooms and peppers marinated briefly in Balsamic & Basil Dipping Oil plus a sprinkle of Seasoned Salt and some cracked black pepper.  Wow.

Happy June!

j*a*N*e

Alfredo Potatoes

• 2 pounds of potatoes
• 1 packet Viva Garlic! Alfredo Sauce
• 1 TBSP Onion Onion
• 1 ½ cups cream – either heavy, half & half or any combination thereof
• Parmesan Cheese

Baked Method

Preheat the oven to 375.  Thinly slice the potatoes.  I used russet (baking) potatoes that I scrubbed and left the skins on, then I sliced them using a mandoline slicer, which makes the job quick, but you can also do it the old fashioned way with a knife.  Rinse the potatoes and pat them dry, then layer them in a greased baking dish.  I used a 9×13 pan.  Prepare the Viva Garlic! Alfredo Sauce as directed, stirring in the Onion Onion with the cream.  Pour the sauce over the potatoes; top with parmesan cheese.  Bake covered 1 to 1 ½ hours, until the potatoes are tender.  Remove the cover the last 15 minutes of baking to brown the top.

Faster Method

Preheat the oven to 350.  Peel and cube the potatoes – I used half russets, peeled and ½ small red potatoes, unpeeled.  Place them in cold water; heat to boiling.  Reduce heat and cook until potatoes are tender.  Drain.  Prepare the Viva Garlic! Alfredo Sauce as directed, stirring in the Onion Onion with the cream.  Toss the potatoes in the sauce, then pour into a greased 8×8 baker; top with parmesan cheese.  Bake uncovered about 30 minutes…or until the rest of dinner is ready.

Testing Notes

• With just 5 ingredients, this really is a simple and delicious side dish!
• I used ½ heavy cream, ½ light cream, which worked well, but going forward I’ll just save the calories and use all light cream!  It’s fantastic either way.
• Watch the alfredo sauce carefully…I scorched my first batch because I was multi-tasking, and the 3 minute cook time went by very quickly!  The second time, I stood next to the pot, whisking frequently…much better idea!
• When I made the baked version – the result was a dense potato casserole that held it’s shape when cut into squares.  The faster version resulted in a creamier dish.  They were both excellent…just very different textures.
• We ate them with dinner and had leftovers, which were also good the next day, although the sauce does break up a bit upon reheating.

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