Alfredo Potatoes

I love my Au Gratin, but I recently developed another cheesy potato dish that is a big contender for the Best Potato title.  You might need to loosen your belt for this one, but it's well worth it.  I was making dinner the other day with a close friend who suggested we try putting Alfredo sauce on potatoes.  What a discovery!  I'm not kidding here:  I've already made them for half a dozen people to spread the love. 

You see we were making dinner to celebrate the DVD release of Eat Pray Love, and let me tell you, those potatoes brought me a lot of love.  There's the cream and the butter that I love, and the cream cheese.  I love that too.  Then there's the parmesaan... and it all gets poured over the pan of roasted red potatoes.  Love.  Those.  Spuds.                 


6 or 7 small red potatoes, chopped

Kosher  salt

Cracked Pepper

2T Olive Oil


  Preheat oven to 375.  Chop 6 or 7 small red potatoes, keeping the skin on.  (You can use any potato really.  I haven't found a spud yet that doesn't taste good smothered in alfredo.)

Spread potatoes on a cookie sheet and toss with oil, salt and pepper. Keep your hand high above the potatoes as you sprinkle the salt and pepper for the best distribution.  If you get too close, you'll get a lot of salt in one place.  Roast for 45 min. 

Make alfredo sauce in a medium saucepan on medium heat.  Begin with a rue.  Melt 3T butter and mix in 1T flour.  Add cream and broth and stir for 2 minutes before adding the parmesan and cream cheese.  Stir until the cream cheese is melted. 


Alfredo sauce

3T butter

1T flour

1C cream

1 C broth

1C Parmesan

3 oz. cream cheese  


 
 Pour the sauce over the potatoes and return to the oven for another 15 min.  Toss the potatoes and serve    immediately.  

Alfredo Potatoes
Serves 6

6 or 7 small red potatoes, chopped

Kosher  salt

Cracked Pepper

2T Olive Oil

Alfredo Sauce

3T butter

1T flour

1C cream

1C broth

1C Parmesan

3 oz. cream cheese  

                                  

1.       Preheat oven to 375.  Spread potatoes on a cookie sheet and toss with oil, salt and pepper. Keep your hand high above the potatoes as you sprinkle the salt and pepper for the best distribution.  If you get too close, you'll get a lot of salt in one place.  Roast for 45 min. 

2.       Make alfredo sauce in a medium saucepan on medium heat.  Begin with a rue.  Melt 3T butter and mix in 1T flour.  Add cream, broth and stir for 2 minutes before adding the parmesan and cream cheese.  Stir until the cream cheese is melted. 

3.       Pour the sauce over the potatoes and return to the oven for another 15 min. 

4.        Toss and serve immediately.

Foodista Food Blog of the Day Badge
 
 

Recipes

Desserts
Occasions
Appetizers
Produce
 
 


© The Perfect Chocolate Chip Cookie 2014