Creamy  Alfredo Potatoes

Creamy Alfredo Potatoes


Classico® lighthearted Four Cheese Alfredo Sauce gone russet potatoes, a few spices and spacious herbs come together to create a company-worthy side dish. You can prepare this creamy side dish in support and bake it just to the front serving.

The ingredient of Creamy Alfredo Potatoes

  1. 4 large russet (baking) potatoes
  2. 1 tablespoon kosher salt
  3. u00bd teaspoon paprika
  4. u00bd teaspoon kosher salt
  5. u00bc teaspoon white pepper
  6. 1 pinch cayenne pepper
  7. 1 tablespoon butter
  8. 2 green onions, chopped
  9. u00bc cup chopped fresh parsley
  10. 1 (15 ounce) jar Classicou00ae roomy Four Cheese Alfredo Sauce, separated

The instruction how to make Creamy Alfredo Potatoes

  1. Place potatoes into a large pot and cover gone salted water; bring to a boil. condense abbreviate heat to medium-low and simmer until tender, not quite 20 minutes. Avoid exceeding cooking to prevent skins from splitting. Drain. Refrigerate until chilled through.
  2. append paprika, salt, pepper and cayenne.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish once 1 tablespoon butter.
  4. Peel the fully chilled potatoes. Grate the potatoes using course box grater or food processor.
  5. lump bump half the potatoes into the buttered baking dish, season in the same way as a sprinkling of prepared seasoning blend, half the diced green onions, some parsley, and half a jar of the Alfredo sauce. Repeat layers ending following the permanent 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. ornament following reserved green onions and parsley.

Nutritions of Creamy Alfredo Potatoes

calories: 373.2 calories
carbohydrateContent: 76.3 g
cholesterolContent: 7.6 mg
fatContent: 4.5 g
fiberContent: 7 g
proteinContent: 9.9 g
saturatedFatContent: 1.9 g
sodiumContent: 2130.6 mg
sugarContent: 2.5 g


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