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Alfredo Scalloped Potatoes

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Potato Type: Reds
Cuisine: American
Prep Method: Baked

Dish

Side DishMain Dish

Prep Time

30 Mins

Cook Time

45 Mins

Serving

Serves 8

Description

Thinly sliced red potatoes, slathered in a creamy Alfredo sauce with grated parmesan cheese and garlic that’s baked to perfection.

Ingredients

  • 2.5 lbs. (1400 g) Red Potatoes
  • 1 qt (946 ml) Milk
  • ½ cup (45 g) Grated Parmesan Cheese
  • ½ tbsp (8 g) Salt
  • ½ tbsp (4 g) Ground White Pepper
  • ½ tbsp (1 g) Fresh Thyme
  • 1 tbsp (5 g) Garlic, Granulated
+

Roux

  • 1.5 oz (42 g) Butter
  • 1.5 oz (42 g) All Purpose Flour

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat oven to 350°F (176°C).
  3. Using a mandolin or a large sharp knife, slice red potatoes thin. Then evenly layer sliced potatoes in a casserole dish.
  4. To make the roux, in a small pot or skillet, on low medium heat, add in butter and let melt, then add in flour and whisk together until mixed. Then, set aside.
  5. In a large pot, on medium heat, add milk and slowly let it come to a boil and then reduce heat to a simmer. Then add in white roux while continuously whisking. As soon as sauce begins to thicken add in grated parmesan cheese, granulated garlic, salt, and white pepper. Let sauce continue to simmer until sauce is thick.
  6. Then pour the sauce over on top of evenly layered slice red potatoes until covered with sauce. Then place casserole dish into preheated oven at 350°F (176°C) for 45 minutes or until potatoes are fork tender and top is light golden brown in color.
  7. Remove from oven and sprinkle fresh thyme leaves and let cool before serving.

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Nutrition Facts Per Serving

Calories

190

Fat

7g

Sodium

390mg

Cholesterol

20g

Vitamin C

10.45mg

Carbohydrates

26g

Fiber

2g

Protein

6g

Potassium

670mg

Sugar

5g

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