Alouette Potatoes
Indulge in the ultimate comfort food with these irresistibly creamy and flavorful Alouette Potatoes, a luxurious twist on classic au gratin potatoes. This crowd-pleasing side dish features layers of tender, thinly sliced Russet potatoes coated in a velvety sauce made with Alouette garlic and herb cheese, heavy cream, and a hint of fresh garlic. Topped with golden-baked Parmesan cheese and a sprinkle of fresh parsley, each bite is packed with rich, savory goodness. Perfect for holiday feasts, family dinners, or any special occasion, this easy-to-make dish pairs beautifully with roasted meats or a fresh green salad. With just 20 minutes of prep, this cheesy potato bake is a must-try for anyone seeking a fuss-free yet elegant addition to their table.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 6 ounces Alouette garlic and herb cheese spread
- 1 cup Heavy cream
- 0.5 cup Milk
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning.
In a small saucepan over low heat, melt the butter and sauté the minced garlic for 1-2 minutes until fragrant but not browned. Add the heavy cream and milk, stirring frequently until warmed through. Remove from heat.
Stir the Alouette cheese into the milk mixture until it is fully melted and smooth. Season the sauce with salt and black pepper.
Drain and pat dry the potato slices. Layer one-third of the slices evenly in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes and spread evenly. Repeat the layering process two more times until all the potatoes and cheese sauce are used, finishing with a layer of sauce on top.
Sprinkle the grated Parmesan cheese evenly over the top of the dish.
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove from the oven and let rest for 10 minutes. Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
3476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 410.3 g | 149% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 33.0 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1145 mg | 88% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 10509 mg | 224% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
