With a hint of creamy Alfredo sauce and
chopped Italian parsley, this potato dish transforms from the
traditional to 'eccellente'! Created by Chef Michael Chiarello.
Torta
of Potatoes Alfredo
- 4 medium russet potatoes,
peeled and sliced 1/4-inch thick
1 (15-ounce) container BUITONI Refrigerated Alfredo Sauce - divided
use
1/4 cup chopped Italian parsley
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan
Cheese - divided use
- Preheat oven to 350°F
(175°C). Grease 2 1/2-quart baking dish.
- Combine potatoes, 2/3
cup sauce, parsley, oil, garlic, salt and pepper in large bowl.
- Arrange a single layer
of potatoes in prepared baking dish and sprinkle with 1 tablespoon
cheese. Continue layering until all potatoes are used. Top with
remaining sauce and remaining cheese; cover tightly with foil.
- Bake for 1 hour. Uncover;
increase oven temperature to 425°F (220°C). Bake for
an additional 15 to 20 minutes or until golden brown. Cool for
10 minutes before serving.
Makes 6 to 8 servings.
Estimated Times:
Preparation Time: 20 mins
Cooking Time: 1 hr 15 mins
Cooling Time: 10 mins cooling
Tip: Perfect for entertaining,
this delicious dish can be prepared in advance, refrigerated
and reheated.
Nutritional Information
Per Serving (1/6 of recipe): Calories: 270 Calories from Fat:
140 Total Fat: 15 g Saturated Fat: 7 g Cholesterol: 35 mg Sodium:
770 mg Carbohydrates: 24 g Dietary Fiber: 2 g Sugars: 2 g Protein:
8 g
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
