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Creamy Alfredo Potatoes

Rated as 4.25 out of 5 Stars

"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."
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Ingredients

1 h servings 373 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Combine paprika, salt, pepper and cayenne.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with 1 tablespoon butter.
  4. Peel the fully chilled potatoes. Grate the potatoes using course box grater or food processor.
  5. 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.
  6. Bake until hot and slightly browned, 30 to 35 minutes.
  7. Garnish with reserved green onions and parsley.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 373 calories; 4.5 g fat; 76.3 g carbohydrates; 9.9 g protein; 8 mg cholesterol; 2131 mg sodium. Full nutrition

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Reviews

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  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Not only are these potatoes delicious, but they are an easy make-ahead side dish! I made only 1/4 the recipe because there are just the two of us (along with a few tasters), and it filled a lit...

Most helpful critical review

I feel the instructions are a bit confusing; the tablespoon of salt, mentioned first, is intended for boiling the potatoes, and the 1/2 teaspoon of salt is for the seasoning. As for the consiste...

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Not only are these potatoes delicious, but they are an easy make-ahead side dish! I made only 1/4 the recipe because there are just the two of us (along with a few tasters), and it filled a lit...

I made this with a roast and it was a nice change instead of mashed potatoes. I added extra green onion and next time I make it I will add even more! The overall flavor and texture reminded me ...

These are perfect with meats. We had them with beef kabobs and they were the perfect compliment to the zesty grilled meat. Very easy to make, I made 1/2 the recipe for the two of us with 2 ser...

I feel the instructions are a bit confusing; the tablespoon of salt, mentioned first, is intended for boiling the potatoes, and the 1/2 teaspoon of salt is for the seasoning. As for the consiste...

I thought this was a great, unexpected twist for potatoes. The flavor was great and the recipe was easy. I served it with grilled chicken and steamed broccoli. A great dinner!

I make these often because my family likes them a lot. Sometimes I grate the potatoes and sometimes I slice them, which I think looks better but makes no real difference. Smoky Gouda kicks it ...

No changes. Just did not like the sauce.

Flavor really good! Instead of grating, I sliced the boiled potatoes really thin after cooling for about 15 min. Didn't have time to go through the refrigeration process and they came out great...