Classico 4 Cheese Alfredo Potatoes

Classico 4 Cheese Alfredo Potatoes
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Rating: 4
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Special enough for company, easy enough for a mid week treat. This recipe can be made entirely in advance, refrigerated and baked just before serving.
Servings Prep Time
4 30
Cook Time
30 - 40 minutes
Servings Prep Time
4 30
Cook Time
30 - 40 minutes
Classico 4 Cheese Alfredo Potatoes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Special enough for company, easy enough for a mid week treat. This recipe can be made entirely in advance, refrigerated and baked just before serving.
Servings Prep Time
4 30
Cook Time
30 - 40 minutes
Servings Prep Time
4 30
Cook Time
30 - 40 minutes
Ingredients
Servings:
Units:
Instructions
  1. Place the potatoes in a large sauce pan and cover with cold water, add 1 tablespoon kosher salt. Cover and bring to a boil over medium heat. Once water starts to boil, reduce heat to low, leaving the cover on the pan and cook until potatoes are tender, about 15 minutes. Once tender carefully remove potatoes from water with a slotted spoon. Place the potatoes in the refrigerator to chill.
  2. In a small dish, combine paprika, salt, pepper and cayenne. Set aside.
  3. Grease a 2 quart baking dish with 1 tablespoon butter. Set aside.
  4. Finely dice the green onion, reserving some of the green tops for the garnish.
  5. Using a serrated knife, carefully peel the fully chilled potatoes. Grate the potatoes using course box grater or food processor.
  6. Pre-heat oven to 350.
  7. Layer half the potatoes into the buttered baking dish, season with a sprinkling of prepared seasoning blend, half the diced green onions, and half a jar of the Classico 4 Cheese Alfredo sauce. Repeat layers ending with the remaining sauce and a sprinkling of the seasoning.
  8. Bake for 30 - 35 minutes. *
  9. Remove from oven and garnish with reserved green onions.
Recipe Notes

* Additional baking time may be needed if the potatoes are made in advance and refrigerated.  If made in advance, remove potatoes from the refrigerator 30 minutes prior to baking.

 

Chilling the potatoes thoroughly is an essential part of the success of this recipe.  Do NOT substitute frozen potatoes.

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, “Watcha doing, Nana? Are you baking Nana?” Hence my “name” Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don’t bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


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