Alfredo Scalloped Potatoes

Maybe I shouldn't use the word Scalloped? Hummm....oh well. What ever you want to call them, they are rich and delicious! My boys aren't big fans of cream-based potatoes but when inviting friends over for a glazed ham dinner, I knew I had to include a creamy rich side dish so I made mashed for my boys and Alfredo Scalloped Potatoes were born for my friends and I. (Turns out Darryl liked them!)

Here's how I did it:

Preheat oven to 350F.

Grease a 9 X 9 glass casserole dish and set aside.

Peel and slice about 2 lbs of potatoes. About 1/8 inch thick. Enough potatoes to fill your dish so if you want, you can use the dish for reference as you're slicing. 

Place potatoes in a small pot and rinse with cold water then cover with cold water, a dash of salt and place on stove top to simmer for about 10 minutes. You want the potatoes to just be cooked. Not mushy so watch them!

Drain and toss with a dash of EVOO and S & P. Set aside.

(This sauce can be made on the stove top and used for pasta.)

1 can Condensed Cream of Mushroom Soup

1 can (the soup can) Milk ( I use Skim)

2 cloves Garlic, minced

1 tsp dried Basil

1 tsp dried Oregano

1/4 cup Grated Parmesan (you WANT the powdered shaker bottle stuff for this one!)

Whisk all ingredients together in a microwaveable bowl and heat for a few minutes. Stir every minute. You want this to be bubbly and combined.

When sauce is ready, layer your potato slices in the prepared dish. Pour over sauce and shake dish to get sauce all through potatoes. Cover with parchment and foil and bake for 40-45 minutes.

Shred about 1 cup of Swiss or Mozza cheese.

After the potatoes have been baking for 40 - 45 minutes, remove the parchment and foil and top with cheese. Place your oven on broil and put the potatoes back in the oven until golden brown!

Cover and let rest for 15 minutes or so before serving. 

Sorry folks, I forgot to take a photo!

Happy Cooking!