Torta of Potatoes Alfredo
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.
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 servings.
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.