Ingredients: |
Ingredients: 5 Russet Potatoes, peeled and diced
8 oz. of Parmesan cheese, grated
½ cup (120 mL) of milk (shake this up in the Alfredo sauce jar to sluice out all of the contents)
½ stick of butter
¼ tsp or to taste of salt
¼ tsp or to taste pepper
1 jar of Bertolli Alfredo sauce (or another brand that you like)
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Directions: |
Directions:1. Place all of the ingredients into your slow cooker and stir everything thoroughly, making sure that the potatoes are coated with the sauce before cooking on low for 6 hours 9high setting unsuitable for this dish).
2. What a fabulous treat this dish is! Serve with some finely chopped chives or green onion as a garnish and extra cheese on the top, if things still aren't cheesy enough form you! Perfect to serve alongside a green or tomato salad as a fresh foil for the richness of that fabulous sauce; dig in and enjoy every mouthful!
3. There's no real need to peel the sweet potatoes - it often seems that a lot of flavor and sweetness is concentrated there, so try to keep it in. |
Personal
Notes: |
Personal
Notes: Some recipes are just about pure pleasure and this is one of them. Anything that involves potatoes, butter and cheese are going to be good, and slow cooker Alfredo Potatoes definitely doesn't disappoint. Comfort food it might be, but don't wait until you need comforting to make this wonderfully rich and tasty dish.
Use a different dry fleshed, baking style potato if you can't find Russets for that fluffy, mashable texture that makes this recipe such a joy to create.
I'm from Perth-Andover, N.B. which is potato country. It is also a part of the McCain's production empire located in Florenceville. I made lots of money picking potatoes when I was a kid, so potatoes are dear to my heart for this reason.
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This recipe for Slow Cooker Alfredo Potatoes is from