Potatoes In Alfredo Sauce
Potatoes In Alfredo Sauce is a sauce that serves 12. One serving contains 352 calories, 7g of protein, and 25g of fat. For 94 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 1006 people have tried and liked this recipe. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. If you have alfredo sauce, onion, yukon gold potatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Natashas Kitchen. Overall, this recipe earns a solid spoonacular score of 57%. If you like this recipe, you might also like recipes such as Alfredo Potatoes, Alfredo Potatoes, and Alfredo Potatoes.
Servings: 12
Preparation duration: 140 minutes
Cooking duration: 25 minutes
Ingredients:
1 can Alfredo Sauce (15 oz)
Optional: 1 bay leaf and 2 pierced garlic cloves
3 tbsp butter
1 tbsp canola oil
1 large carrot, grated
2 cups heavy cream
1 medium onion, finely diced
1 tbsp salt + more to taste
5 lb Yukon potatoes (13 med-large potatoes)
Equipment:
pot
knife
frying pan
blender
Cooking instruction summary:
Wash, peel and cut potatoes in quarters. Place them in the pot and cover with water (optional - add 1 bay leaf and 2 pierced garlic cloves to infuse potatoes with extra flavor). Bring to a boil and cook additional 12-15 min. Add 1 tbsp of salt only after water starts to boil. Don't overcook, potatoes should be smoothly pierced with a knife but not crumbly.While potatoes are cooking, dice onion and grate carrot. Add 1 tbsp of canola oil to a large skillet and heat to medium high. Once the skillet is preheated, melt 2 tbsp of butter and stir in onion. Saute onion for 5 min. Add carrot and saute for 3 more minutes until softened.Place onion/carrot mix in the blender & pulse a few times to make the mix more fine (this step is optional).Melt 1 tbsp of butter in the same skillet and add blended carrot mix. Stir in 2 cups heavy cream and bring mixture to boil. Add ½ tsp salt, or more to taste.Remove skillet from the heat, add 1 can of Alfredo Sauce and stir.Drain cooked potatoes (and remove garlic and bay leaf if used). Pour sauce over potatoes and cover with lid. Wrap the pot with a blanket or a few towels for a minimum of 2 hours before serving (this step is NOT optional and infuses the potatoes with some fantastic flavor).
Step by step:
1. Wash, peel and cut potatoes in quarters.
2. Place them in the pot and cover with water (optional - add 1 bay leaf and 2 pierced garlic cloves to infuse potatoes with extra flavor). Bring to a boil and cook additional 12-15 min.
3. Add 1 tbsp of salt only after water starts to boil. Don't overcook, potatoes should be smoothly pierced with a knife but not crumbly.While potatoes are cooking, dice onion and grate carrot.
4. Add 1 tbsp of canola oil to a large skillet and heat to medium high. Once the skillet is preheated, melt 2 tbsp of butter and stir in onion.
5. Saute onion for 5 min.
6. Add carrot and saute for 3 more minutes until softened.
7. Place onion/carrot mix in the blender & pulse a few times to make the mix more fine (this step is optional).Melt 1 tbsp of butter in the same skillet and add blended carrot mix. Stir in 2 cups heavy cream and bring mixture to boil.
8. Add ½ tsp salt, or more to taste.
9. Remove skillet from the heat, add 1 can of Alfredo Sauce and stir.
10. Drain cooked potatoes (and remove garlic and bay leaf if used).
11. Pour sauce over potatoes and cover with lid. Wrap the pot with a blanket or a few towels for a minimum of 2 hours before serving (this step is NOT optional and infuses the potatoes with some fantastic flavor).
Nutrition Information:
covered percent of daily need
