Crispy-Edged, Creamy Alfredo Parmesan Potatoes

Gayle McLeod | October 20th, 2017

Potatoes that are part hassleback, part scalloped, and every bit crispy-cheesy comfort. 

My plan for this tray of layered spuds started with this impressive "hassleback" potato-cutting technique, but the thought of trying to make all those careful cuts by hand seemed too tedious for my mood at the time.

If you don't already have a mandoline slicer, get one. You can find them offered at various price points, and it's a tool I use frequently to save time in the veggie-slicing department. The only issue I have is that the guard doesn't always fit the veg, and even though you will tell yourself over and over again to be careful, take it from me – you will cut yourself. Rather than struggle with the guard, I don one of these brilliant cut-resistant gloves to protect my digits.

OK. Back to the yummy.

Now that we're ready to quickly – and hopefully painlessly – dispatch our potatoes into all those delicate slices, let's talk for a quick sec about the type of spud used.

Labelled as White Potatoes, these ones look similar in size and colour to Yukon Golds. They're less starchy than russets and have a slightly dense, creamy interior. The skin is paper thin which mean peeling is not required (enter fist-pump here). Once cooked, these potatoes hold their shape well and turn almost velvety, especially when baked in a layer of nutmeg-laced Alfredo sauce.

The crispy edges I mentioned. Well, those little bites of heaven are accomplished with a high temp oven, a slather of melted butter, and a little extra cheese.

This is serious comfort food, folks.

Alfredo Parmesan Potatoes - The Soup Solution


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Crispy-Edged, Creamy Alfredo Parmesan Potatoes
Infinite, delicate layers of potatoes tucked in a bed of Alfredo sauce and baked to crispy-edged, creamy perfection. Oh, and just a smidge of melted butter and Parmesan cheese to take it over the edge of deliciousness.
  • 1 500 ml container* Alfredo Parmesan Sauce, thawed
  • 6-8* medium white-fleshed potatoes, scrubbed and dried
  • 2 tbsp salted butter, melted
  • salt and pepper
  • 2 tsp fresh thyme leaves (optional)
  • ¼-½ cup Parmesan cheese, freshly grated
Preheat oven to 425℉ and lightly grease a baking dish* with a little of the melted butter.
Spread the Alfredo sauce evenly in the bottom of the baking dish. It will resemble the texture of ricotta cheese when cold, but will bake to a perfectly luscious sauce.
Using a mandoline slicer, thinly slice the potatoes one at a time into rounds of about ⅛" thick or less, keeping the slices in one stack for each potato. Fan out each potato stack slightly and arrange in the baking dish, nestled in the sauce until the tray is full.
Brush the top edges of the potatoes with the melted butter and season well with salt and pepper.
Bake for 30 minutes, then remove from the oven to top with the grated Parmensan and fresh thyme (if using).
Bake for another 20-30 minutes until the edges of the potatoes are crispy and beginning to brown.
*My baking dish is 8.5"x11" and I used 7 potatoes. If your baking dish is larger, you'll need at least 8 potatoes and might want to consider using an extra Alfredo sauce and the full amount of Parmesan.
Prep time: Cook time: Total time: Yield: 6-8


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