Alfredo Potatoes
I love my Au Gratin, but I
recently developed another cheesy potato dish that is a big contender for
the Best Potato title.
You might need to loosen your belt for this one,
but it's well worth it.
I was making dinner the other day with a close
friend who suggested we try putting Alfredo sauce on potatoes.
What a discovery!
I'm
not kidding here:
I've already made them for half a dozen people
to spread the love.
You see we were making dinner
to celebrate the DVD release of Eat Pray Love, and let me tell you, those
potatoes brought me a lot of love.
There's the cream and the butter that I love,
and the cream cheese.
I love that too.
Then there's the parmesan… and it all gets
poured over the pan of roasted red potatoes.
Love.
Those.
Spuds.
6 or 7 small red potatoes, chopped
Kosher
salt
Cracked Pepper
2T Olive Oil
Preheat oven to 375. Chop 6 or 7 small red potatoes, keeping the skin on. (You can use any potato really. I haven't found a spud yet that doesn't taste good smothered in alfredo.)
Spread potatoes on a cookie sheet and toss with oil,
salt and pepper. Keep your hand high above the potatoes as you sprinkle the
salt and pepper for the best distribution.
If you get too close, you’ll get a lot of salt in one place.
Roast for 45 min.
Make alfredo sauce in a medium
saucepan on medium heat.
Begin with a rue. Melt 3T
butter and mix in 1T flour.
Add cream and broth and stir for 2 minutes before adding the parmesan and
cream cheese. Stir until the cream
cheese is melted.
Alfredo sauce
3T butter
1T flour
1C cream
1 C broth
1C Parmesan
3 oz. cream cheese
Alfredo Potatoes
Serves 6
6 or 7 small red potatoes, chopped
Kosher
salt
Cracked Pepper
2T Olive Oil
3T butter
1T flour
1C cream
1C broth
1C Parmesan
3 oz. cream cheese
1.
Preheat oven to 375.
Spread potatoes on a cookie sheet and toss with oil, salt and pepper.
Keep your hand high above the potatoes as you sprinkle the salt and pepper
for the best distribution. If
you get too close, you'll get a lot of salt in one place.
Roast for 45 min.
2.
Make alfredo sauce in a
medium saucepan on medium heat.
Begin with a rue. Melt 3T
butter and mix in 1T flour. Add
cream, broth and stir for 2 minutes before adding the parmesan and cream
cheese. Stir until the cream cheese
is melted.
3.
Pour the sauce over the
potatoes and return to the oven for another 15 min.
4.