These Alfredo Scalloped Potatoes take scalloped potatoes to a whole new level - they are perfect for an Easter side or a spring main dish!
Hello, friends! It has been such a long time since I have participated in a Sunday Supper event (since November - wow!!), but I am back for today's EASY SPRING DISHES event. It is hosted by Anne of Simple and Savory. Spring makes me think of not only lemon and asparagus, but HAM. Maybe that's because of Easter, but oh my goodness, give me all the ham, please!!
This recipe is something I never would have tried years ago because I didn't like alfredo. Now that I love alfredo, I thought it sounded like the perfect thing to put into scalloped potatoes to make them rich and creamy. I was on point with that assessment. This would be a great side dish for Easter, but is also a wonderful main dish recipe because if you do have a bigger portion, it is filling. I love that it also has a veggie in it! The scalloped potatoes I grew up on had no veggies and little beef meatballs, so this is quite different from that.
The original recipe called for Swiss cheese - I am sure if you love Swiss, it would be great in this. However, no one in my little family likes it, so I subbed in mozzarella and gruyere.
What you need:
- 1 jar (16 oz.) alfredo sauce
- 1 cup milk
- 5 russet potatoes, peeled and sliced thinly
- 1/4 cup shredded Parmesan cheese
- Salt and pepper to taste
- 8 oz. diced ham
- 1 cup broccoli florets (fresh or frozen that has been thawed)
- 1 cup shredded mozzarella
- 1 cup shredded gruyere
- Whisk together alfredo and milk in a medium-sized bowl.
- In a separate bowl, mix together ham, broccoli, and half each of mozzarella and gruyere.
- In a greased 9x13-inch baking pan, layer half the sliced potatoes on the bottom.
- Sprinkle with half the Parmesan cheese and season with salt and pepper.
- Top with half the ham and broccoli mixture. Then spread 1/3 of the alfredo on top.
- Repeat layers: potatoes, Parm, salt and pepper, ham and broccoli, and alfredo.
- Top with remaining mozzarella and gruyere, followed by the last third of the alfredo sauce.
- Place a greased aluminum foil piece over the top of the pan.
- Bake in a preheated 400 degree oven for 45 minutes.
- Reduce heat to 350 degrees. Uncover the pan and cook for 20 to 25 minutes or until potatoes are fork tender.
- Remove from oven and let stand for 5 minutes.
Below you will find other easy spring dishes from my fellow Sunday Supper Movement friends!
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee's Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
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