About This Recipe
Scalloped potatoes is a classic recipe. We used to have to make them by peeling and thinly slicing mounds of potatoes. Now there are frozen and refrigerated prepared potatoes if you don’t feel like doing work that used to be a prison sentence.
I have tried many varieties of refrigerated sliced potatoes and I have to say they never get tender enough for me. These spuds are coated with potassium sorbet and sodium bisulfate to maintain the color. I don’t have any scientific evidence to back this up, but I think it makes the potatoes more difficult to cook.
While frozen hash browns are made with similar ingredients, they almost always become tender. So that’s what I used to make scalloped potatoes now.
This recipe is very indulgent, so save it for a time when you need a lot of comfort, or for holidays like Christmas or Easter. By the way, these potatoes make a fabulous leftover recipe: just add ham and asparagus and bake again.
Steps
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1
Done
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Preheat the oven to 375°F. Spray a 13" x 9" baking dish with nonstick cooking spray. |
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2
Done
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Layer the frozen potatoes and the Havarti cheese in the baking dish and set aside. |
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3
Done
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Cook the onions and garlic in the olive oil over medium heat for 5 to 7 minutes, stirring frequently, until tender. |
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4
Done
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Meanwhile, combine the cream cheese and heavy cream in a large microwave-safe bowl. Microwave on high power for 1 minute, remove and stir with a whisk. Continue until the mixture is smooth. |
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5
Done
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Add the Alfredo sauce and the milk to the cream cheese mixture and stir with a whisk until smooth. |
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6
Done
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Slowly pour over the potatoes and cheese in the pan. Sprinkle with the Parm. |
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7
Done
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Bake, uncovered, for 40 minutes. Remove from the oven and stir. Return to the oven and bake for another 40 to 50 minutes or until the casserole is bubbling around the edges and the top is brown in spots. Let stand for 10 minutes, then serve. |
