As soon as the weather started to chill down, I started thinking about Thanksgiving sides.
That might sound unreasonably early but Im about to make it rain potatoes.
For an incredibly simple, time-saving twist on the classic, make potatoes au gratin with jarred Alfredo sauce.
To straighten out any confusion: scalloped potatoes dont traditionally contain cheese.
I like cheese in them all, so inevitably, my scalloped potatoes turned into a gratin.
How to make potatoes augratin with jarred Alfredo sauce
1.
Prep the potatoes
Youll need two 15-ounce jars of Alfredo sauce and three pounds of russet potatoes.
Peel and slice the potatoes.
you could do this with a mandolin or by hand, just keep the slices about 1/8-inch thick.
Any thinner than that, and the potato slices can get mushy after baking.
Shingle about a third of the potatoes onto the sauce.
Top it with a cup or so of Alfredo sauce and lay another third of the potato slices down.
Repeat with another dose of sauce, and the final layer of potatoes.
Smear the final amount of Alfredo over the top and cover the pan with foil.
Bake
Bake the potatoes for 30 minutes at 350F, uncover the dish and raise the temperature to 400F.
Bake for another 15 to 20 minutes to reduce the sauce and brown the top.
Cool the dish for at least 20 minutes before slicing.
I promise it will still be hot when you dig in.
Butter a 13 by nine-inch casserole dish.
Peel the potatoes and slice them into 18 to 14-inch discs.
Spread 14 cup of the Alfredo sauce into the bottom of the casserole dish.
Repeat this with two more layers of potatoes and sauce, making sure to end with the sauce.
Cover the dish with foil and bake at 350F for 30 minutes.
Uncover the dish and raise the heat to 400F.
Bake for another 15 to 20 minutes, or until bubbly and well browned on top.
