Creamy Alfredo Potatoes Recipe -
Creamy  Alfredo Potatoes Recipe
  • READY IN 1 hr

Creamy Alfredo Potatoes

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2014

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 little 4x6 baking dish just perfectly! I followed the recipe except for maybe going just a tad heavy on the yummy Classico Alfredo sauce (maybe 1/3 of the jar---but totally not necessary). This is excellent, and it will even be adaptable to another dish---I'm thinking eggs. Thanks so very much, Baking Nana!

Most Helpful Critical Review
Feb 02, 2015

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 consistency, my cuisinart food processor made these more like mashed potatoes. Next time I will use a manual grater.


6 Ratings

Aug 26, 2014

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 of a baked potato with all the fixings. Very good!

Aug 11, 2014

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 servings leftover. This is a real keeper!

Nov 24, 2014

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!

May 13, 2015

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. Ell make again. Also cut recipe in half but used all the Alfredo sauce!


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  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 76.3 g
  • 25%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 2131 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

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