Alfredo Scalloped Potatoes

Ingredients

• 1.5 lb Yukon Gold potatoes (cut into 1/4-inch thick rings; peeling is optional)
• 40 g garlic (chopped)
• 3 cup heavy cream (added little by little to the roux)
• 30 g butter
• 20 g flour (to make a roux)
• 1 bouquet thyme (fresh sprigs)
• salt (to taste, for potato water and sauce)
• black pepper (to taste)
• 120 g Parmesan cheese (grated)
• Mozzarella cheese (for layering; about 1-2 cups shredded)
• 0.5 cup water
• 0.5 chicken bouillon cube
• parsley (fresh, for garnish)

Steps

1. 1

   Cut the Yukon Gold potatoes into 1/4-inch thick rings. You may peel them first if desired, though the author leaves them unpeeled.

2. 2

   In a large pot, add the potato rings to cold water and season generously with salt.

3. 3

   Bring the water to a boil, then lower the heat to a simmer. Cook for 10 minutes, checking the doneness periodically to ensure the potatoes are tender but not crumbly. Drain when finished.

4. 4

   While the potatoes are cooking, prepare the Alfredo sauce. In a pan, melt 30g of butter over low heat.

5. 5

   Add 40g of chopped garlic to the melted butter. Season with a pinch of salt and cook gently over low heat for 5 minutes, ensuring the garlic does not brown.

6. 6

   Add 20g of flour to the butter and garlic mixture, stirring to create a roux.

7. 7

   Gradually add 3 cups of heavy cream, 1/2 cup of water, the bouquet of thyme, and 1/2 chicken bouillon cube to the pan.

8. 8

   Stir in 120g of Parmesan cheese and let the sauce simmer on low heat for 10 minutes to infuse the flavors.

9. 9

   Remove the bouquet of thyme from the sauce.

10. 10

    Optional but recommended: Pour the sauce into a blender and blend until velvety smooth.

11. 11

    Preheat your oven to 375°F (190°C).

12. 12

    In a baking dish, assemble the dish by layering sauce, then potatoes, then mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese.

13. 13

    Cover the dish and bake at 375°F for 25 minutes.

14. 14

    Remove the cover and broil for 1–2 minutes, or until the cheese on top is golden brown and bubbly.

15. 15

    Garnish with fresh parsley before serving.

Notes

Blending the sauce is highly recommended for a professional, 'velvety smooth' texture. The potatoes are par-cooked in water first to ensure they are fully tender without requiring an excessively long bake time.

Nutrition per serving

• side dish
• potatoes
• alfredo
• baked
• cheesy
• dinner
• comfort food
• vegetarian