Alfredo Potato Casserole
Potatoes layered with a mixture of ham, peas and Swiss cheese, cooked in purchased Alfredo sauce and seasoned with Parmesan. You can substitute frozen chopped spinach or broccoli.
- Ready In:
- 1hr 20mins
- 1 (12 ounce) jar alfredo sauce
- 1 cup milk
- 1 1⁄2 cups diced ham
- 2 cups shredded swiss cheese
- 1 (10 ounce) package frozen peas, thawed
- 3 lbs baking potatoes, peeled and sliced 1/8 inch thick
- 6 tablespoons grated parmesan cheese
- Preheat oven to 400°F.
- In a medium bowl, whisk the Alfredo sauce and milk until blended.
- Add ham, Swiss cheese and peas to another bowl and mix well.
- Grease a 9 x 13 inch baking dish and spread 3/4 cup of the Alfredo mixture over the bottom of the dish.
- Top with 1/2 of the potatoes, 1/2 of the ham mixture, 3/4 cup Alfredo and sprinkle with 3 tbsp Parmesan.
- Layer remaining potatoes, ham mixture, Alfredo sauce and Parmesan.
- Cover and bake 45 minutes.
- Reduce heat to 350°F, remove cover and bake 15 minutes or until brown and bubbly and potatoes are tender.
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I've been trying to employ using more of my families long-term food storage, so I made this using dehydrated potato slices that I rehydrated first. Because I did this, I wasn't sure how many cups of potatoes to use. I would use a few less next time because it wasn't as creamy as I'd like - not your fault - mine. Will be right next time, and there will be a next time. Also, while I was grating the Swiss, I decided to use a can of Spam. Don't say - "Oh, yuck!" While I have to admit it would have been better with small chunks of ham, the grated Spam was just fine. My family didn't notice and didn't even balk after I told them. This really is a delicious and easy casserole to put together. Thanks so much.
This was very tasty! We left out the peas, but otherwise made as stated. DH really liked it, but thought bacon bits or a 4-cheese sauce would be good too. I thought it could use onion powder or garlic powder, but it's very good as is too. The smell of alfredo filled the house the last half of the cooking time. Thanks Lorac!