Kat's Alfredo Potatoes Recipe - Allrecipes.com
Kat's Alfredo Potatoes Recipe
  • READY IN hrs

Kat's Alfredo Potatoes

Recipe by  

"Rich, cheesy, tasty dish, inspired by hubby who needed to gain weight after cancer treatments. He loves it!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large glass baking dish.
  2. In the baking dish, mix the potatoes, onion, butter, milk, Swiss cheese, Parmesan cheese, and Alfredo sauce. Season with salt, black pepper, red pepper, and parsley.
  3. Bake 1 hour and 15 minutes in the preheated oven, or until potatoes are tender and sauce is bubbly. Top with more Parmesan cheese during the last few minutes of bake time.
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 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!

 
Most Helpful Critical Review
May 29, 2011

These were okay but I do not think I would make them again. Maybe it is the taste of jarred alfredo sauce. I tried adding a little cayenne pepper to give it some zing but that didn't even help it. The base recipe is okay but I would add some cheddar mayb or tope with bacon.

 
Oct 21, 2005

This dish was delicious and went a long way. The milk really brings out those onions though, I might use less next time.

 
Nov 05, 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.

 
Jul 05, 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.

 
Jan 27, 2007

I made this for a church potluck, with a few adaptations so I could use items I had on hand. I used shredded pizza blend cheese and a light alfredo sauce from a jar. I added a liberal sprinkling of liquid smoke flavoring. I baked covered for the first hour and a quarter, then sprinkled more cheese over the top and browned it, uncovered, for about 10 more minutes. It came out perfect! Keeping this recipe, for sure.

 
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!

 
Apr 02, 2006

I love this recipe! My boyfriend requests it at least once a week. I change it up now and then, varying the type of sauce, or replacing things with what I have in the house, but it comes out fantastically every time. It's become a bit of a signature dish for company. Thank you!

 

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Nutrition

  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 726 mg
  • 29%

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

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