Reviewed: Oct. 7, 2009

i did exactly what most everyone else did. substituted pizza cheese (hate swiss), added garlic powder, halved the milk, omitted onions (allergic), and added extra cheese and cooked 10 extra minutes. The top was golden brown, the potatoes were tender but not mushy, the sauce was the perfect consistency. i was thoroughly impressed with it all. thanks for the great recipe!

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PIECEOFPAPER

Cooking Level: Beginning

Home Town: Salisbury, North Carolina, USA

Living In: Galesburg, Illinois, USA

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Reviewed: Apr. 14, 2009

I was intrigued with this recipe, so I had to try it. Part of my job is to create interesting and new recipes and I really liked the basis of this one. I gave it 5 * because of the changes I added to it. I par boiled my potatoes whole for about 15-20 min. Just until fork goes in fairly easy when tested. Cooled completely. I used klondike gold potatoes. I used really large ones. I used Bertolli alfredo in the jar. Used 2 jars because my potatoes filled a 13x9 dish pretty full. So I doubled all the ingredients listed. I didn't use the onion because too many in the family don't like them. I added mined garlic about a tsp. Added italian seasoning. I don't measure but it was a good size pinch. Along with the parsely. Did'nt add any salt because of the salty cheeses. Added a lot of black pepper and cayenne. Added a bit more swiss and fresh grated parm.than called for. Baked about an hour. 15 minutes before I took it out I topped it with more swiss and parm and sprinkled with panko crumbs and stuck it under the broiler. Everybody raved about these at our Easter dinner! As far as I was concerned it was the best part of the meal! Thanks for posting!

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awesome in tummy

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Reviewed: Feb. 19, 2009

Perfect,every detail of recipe is great, the only change is pre-cook the potatoes for 20 minutes in boiling water, let them cool and then slice and add to recipe, total cooking time is still about the same, but potatoes will always be tender.

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CHARLESBSIMPSON

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Dec. 22, 2008

I made this last night for my family and we all liked it.The only thing I have to add is that I only had to cook mine for 45 minutes and it was done.Thanks for another use for the jarred Alfredo sauce!

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motherwolf

Cooking Level: Intermediate

Home Town: Ashville, Alabama, USA

Living In: Middlesex, North Carolina, USA

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Reviewed: Nov. 5, 2008

Tried this recipe for an elegant side dish with Chicken. They stuck to the dish pretty good, even tho it was sprayed well, so you have to watch them on that. We liked them, but I would add maybe a bit more Parmesan than I did. I also covered the dish with foil for the first hour, then removed it for the last 15 minutes, & sprinkled Paprika on top for a little added color.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Oct. 10, 2008

I'm giving this 5 stars because my son liked them so much. He even ate them as leftovers. The cooking time was much longer than what's reccommended. I cooked them on convection 1 1/2 hours.

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dra

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2008

Didn't have time to bake this dish so I used this same recipe only I precooked the potatoes and made a mashed potatoes version! I also left out milk, precooked the onion in a bit of butter and added some garlic, then beat until smooth with electric mixer. Went well with italian herb grilled chicken breasts. My whole family including the picky ones loved this. Thanks for sharing!

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texasmom

Cooking Level: Intermediate

Living In: College Station, Texas, USA

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Reviewed: May 27, 2008

I really liked this. I really need new side dishes so I am thrilled that this was good. I used a 32oz pkg of southern style hasbrowns (chunks not shredded), I used mozzarella and mixed cheese instead of swiss. I could really taste the cayenne pepper andI will probably use less onion next time or I will cook the onion first. I used less then 1 jar of sauce to cut down on some of the calories and I would like to try and make this local. It was great a few days later to. I would like to make a meat casserole with this as a base. I may use shredded next time since some of the potato chunks were a little bland when bit into.

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Tara Gosse

Cooking Level: Professional

Home Town: Grayson, Kentucky, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Mar. 27, 2008

Family loved this recipe and it was an easy one to take to a luncheon too. I added a dash of red pepper as another reviewer mentioned, and a generous (abt. 3T) amount of liquid smoke. I also sprinkled in a cup of fresh parmesean cheese with the swiss. Used the Ragu Alfredo, but was pleasantly surprised that the recipe didn't have a "store bought" taste or appearance. Next time I'll probably add mushrooms, and a tiny bit of either fresh red pepper or pimento would add a nice color touch too. It works equally well with substituting dried onion for the fresh with no added liquid.

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i.m.tnt

Cooking Level: Intermediate

Living In: Benton City, Washington, USA

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Reviewed: Dec. 24, 2007

Great side dish with pasta.

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Jane

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Reviewed: Dec. 18, 2007

These were OK, I probably wouldn't make them again, but not because they were specifically bad...just kind of bland for me.

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JenF

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Spring Arbor, Michigan, USA

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Reviewed: Dec. 16, 2007

I forgot to rate this one and have made it numerous times. Excellent rich and creamy. Very delicious.

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jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Nov. 23, 2007

These are very good!! Thanks for the recipe.

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MISTYCLOUD

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Reviewed: Oct. 16, 2007

Okay, I took a little bit of everyones suggestions and did the following: Use pizza blend cheese to replace swiss cheese. For 8x8, use 6 potatoes and cut milk in 1/2. Sprinkle some liquid smoke, add 1 tsp. of garlic powder and cook at least 1 1/2 hours. It came out wonderful and I wish I had followed anothers advice to sprinkle cheese on top the last 10 minutes of cooking. Was not disapointed with this one.

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fulsome-cooking

Cooking Level: Intermediate

Home Town: Clovis, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Sep. 30, 2007

Although the potatoes were great and I will make them again, the cook time was too short! I will cook for at least 1 1/2 hours next time.

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homemaid

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2007

I took this to a family reunion and got rave reviews! I did change a couple of things, though. Instead of potatoes, I used frozen hash browns (32 oz bag) and 2 fresh containers (10 oz each) of Alfredo sauce. I probably added a little more swiss and parmesan than called for but it was great!

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shelbar64

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Reviewed: Jul. 5, 2007

These were very very good. I used one of the other suggestions of using 6 potatoes and cutting the milk in half because I used an 8x8 dish. I also added garlic powder and used pizza cheese instead of swiss. The only thing is next time I'd let them bake a lot longer. They weren't as tender as I would have liked.

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KelAnn

Cooking Level: Beginning

Home Town: Pottsville, Pennsylvania, USA

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Reviewed: Jul. 4, 2007

this recipe is not complete.if using an 8"X8" square pan, change quantities to only 6 potatoes and reduce milk by half. i also added a teaspoonful each of italian seasoning and garlic powder. delicious!

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mikebunner

Cooking Level: Intermediate

Living In: New Castle, Indiana, USA

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Reviewed: May 11, 2007

good, but missing something???

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dj

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Troutdale, Oregon, USA

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Reviewed: May 2, 2007

Very tastey and creamy. My kids and husband ate them up! Thanks.

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REPORTGIRL

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Kat's Alfredo Potatoes

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