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Creamy Alfredo Potatoes Popular Recipes

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Creamy Alfredo Potatoes

"Classico® Fresh Four Cheese Alfredo Sauce with russet potatoes, a few spices and fresh herbs come together to create a company-worthy side dish. You can prepare this creamy side dish in advance and bake it just before serving."

Ingredients :

  • 4 large russet (baking) potatoes
  • 1 tablespoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1 pinch cayenne pepper (optional)
  • 1 tablespoon butter
  • 2 green onions, chopped
  • 1/4 cup chopped fresh parsley
  • 1 (15 ounce) jar Classico® Fresh Four Cheese Alfredo Sauce, divided

Instructions :

Prep : 30M Cook : 4M Ready in : 1H
  • 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.

Notes :

  • If preparing in advance, assemble as directed, cover and refrigerate. Remove from refrigerator at least 30 minutes prior to baking. Additional baking time may be required.

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