Ingredients:
4 medium russet potatoes, peeled and sliced 1/4-inch thick
1 container (15 ounces) BUITONI Refrigerated Alfredo Sauce, divided
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
Directions:
PREHEAT oven to 350° F. 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. Bake for an additional 15 to 20 minutes or until golden brown. Cool for 10 minutes before serving.
Tip: Perfect for entertaining, this delicious dish can be prepared in advance, refrigerated and reheated.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
75 minutes
Cooling Time: 10 minutes
Servings: 6
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