Real Recipes From Real Home Cooks ®

alfredo potatoes

Recipe by
Diane Schmidt
Comstock Park, MI

These potatoes are so GOOD! I was inspired by the scalloped potatoes at Ruth Chris steakhouse but I think these are better!

yield 6 serving(s)
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For alfredo potatoes

  • 1 sm
    onion, chopped
  • 1 Tbsp
    minced garlic
  • 1/2 c
    chicken broth
  • 1 1/2 c
    heavy cream
  • 1 Tbsp
    chicken bouillon, better than bouillon is what i use
  • 1 1/2 lb
  • 1 c
    shredded parmesan cheese
  • 1/2 c
    shredded cheddar cheese
  • salt and pepper, to taste

How To Make alfredo potatoes

  • 1
    Peel and slice the potatoes in thick slices, about a half inch or so. I used enough potatoes to fill my casserole pan, you may need more or less depending on the size of your dish.
  • 2
    Saute the chopped onions in butter until just translucent and add in the garlic. Cook about a minute, just enough to warm up the garlic.
  • 3
    Preheat oven to 350. Add in the chicken broth, cream, and bouillon. Stir to mix. Put potatoes in milk mixture bring up to boil and cook until potatoes are fork tender.
  • 4
    Once potatoes are tender, scoop out and place in casserole dish leaving the milk sauce in your pan.
  • 5
    Add to the milk mixture the parmesan cheese and salt and pepper until cheese is incorporated in the milk. Pour over the potatoes just until your potatoesare completely covered ( you may not need all of it) Sprinkle cheddar cheese over top and bake for half an hour or until cheese is bubbly and slightly browned on top.