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| The easiest, albeit most satisfying, side dish that will be on your meal menu rotation, I’m sure... |
Prep: 10 Mins
Bake: 1 Hr 20 Mins
Let Stand: 15 Mins
INGREDIENTS
- 2 lb. Yellow potatoes (about 5 medium), peeled and sliced 1/8” thin
- 1 ¾ c. shredded Mexican-blend cheese, divided
- 1 jar Alfredo Sauce (15.45 oz.)...[I used Bertolli]
- ½ c. chopped red onion
- 1/2 c. 2% milk
- 1/4 tsp. cayenne
- 1/8 tsp. freshly ground nutmeg
- 1 tsp Johnny’s Seasoning
- 1 tsp Old Bay Seasoning
METHOD
Heat oven to 350F. Coat a 9x13” glass baking dish with canola spray.
Peel and thinly slice potatoes using a mandoline or knife to 1/8.” Reserve 1/2 cup cheese. Mix potato slices with remaining ingredients in large bowl. Spoon into prepared baking dish. Cover, layered with parchment paper, then foil; bake 1 hour.
Remove parchment paper and foil from baking dish; sprinkle with reserved 1/2 cup of cheese. Bake 20 minutes more until potatoes are tender and mixture is bubbly. Let stand 15 minutes before serving. ~ Enjoy!
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