Buzz
Once the weather started cooling, I began thinking about Thanksgiving sides. It may seem early, but I’m gearing up for a serious potato feast. For an incredibly easy and quick take on the classic, whip up potatoes au gratin using jarred Alfredo sauce.
Just to clear up any confusion: scalloped potatoes usually don’t include cheese. The term ‘gratin’ in ‘potatoes au gratin’ refers to the crisped top layer, which can be breadcrumbs or cheese. I’m a fan of cheese, so my scalloped potatoes naturally became a gratin. Call it what you will, but this dish is creamy, rich, simple, and the perfect Thanksgiving side.
This recipe takes a helpful shortcut, yet keeps the ‘from scratch’ essence. You’ll still need to peel and slice the potatoes—preparing veggies is part of the love and effort that go into cooking (and an easy task to delegate). The real challenge is the thick, gravy-like sauce, which can be a hassle. Instead of getting extra pots dirty or ending up with a lumpy roux, grab a couple jars of Alfredo sauce. It’s rich, creamy, and well-seasoned. I use Rao’s Alfredo sauce, but you can use whatever jarred sauce you prefer. This is especially convenient because I’m open to suggestions—Rao’s was recently bought by Campbell’s, and I haven’t tried the sauce since the change. If you have a favorite jarred brand, let me know in the comments.
How to prepare potatoes au gratin using jarred Alfredo sauce
1. Prepare the potatoes
You'll need two 15-ounce jars of Alfredo sauce and three pounds of russet potatoes. You can opt for any potato variety that holds up during long cooking times, like white or red potatoes, but russets are large, making peeling much simpler. Peel and slice the potatoes. Use a mandolin or do it by hand, aiming for slices about 1/8-inch thick. Any thinner, and the potatoes might turn mushy after baking.
2. Begin by layering the ingredients in a dish.
Grease a 9x13-inch baking dish with butter, and spread a few spoonfuls of Alfredo sauce across the bottom, roughly a quarter cup. Arrange about a third of the potato slices over the sauce. Add a generous cup of Alfredo sauce on top, then layer another third of the potatoes. Continue layering with more sauce, followed by the final portion of potatoes. Spread the remaining Alfredo sauce on top and cover the dish with foil.
3. Bake the dish in the oven.
To bake the potatoes, start by cooking them at 350°F for 30 minutes. After that, remove the cover and increase the temperature to 400°F. Continue baking for an additional 15 to 20 minutes to thicken the sauce and create a golden, crispy top. For an extra crispy topping, consider sprinkling some panko or parmesan during the final 15 minutes.
Let the dish rest for at least 20 minutes before slicing. Although this might feel like a long wait, it’s necessary to avoid burning your mouth on the hot food. Trust me, it will still be warm by the time you’re ready to serve. I personally love pairing this with a generous serving of peas, but it’s equally delicious alongside any roasted meats and vegetables of your choice.
Potatoes au Gratin with Alfredo Sauce
Ingredients:
Two 15-ounce jars of Alfredo sauce
3 pounds of russet potatoes
Butter for greasing the casserole dish
Optional: a quarter cup of panko or parmesan for topping
Preheat your oven to 350°F and grease a 13 by 9-inch casserole dish with butter.
Peel and slice the potatoes into thin discs, ranging from ⅛ to ¼ inch thick. Spread ¼ cup of Alfredo sauce at the bottom of the casserole dish. Layer a third of the sliced potatoes on top and cover them with a cup of Alfredo sauce. Repeat the process two more times, ensuring the final layer is topped with sauce.
Cover the casserole dish with foil and bake at 350°F for 30 minutes. Afterward, remove the foil and raise the oven temperature to 400°F. Continue baking for an additional 15 to 20 minutes, or until the dish is bubbling and the top is nicely browned. If you're using a topping, sprinkle it on before returning the dish to the oven for the final 15 minutes of baking.
