Zutaten für Alfredo Potatoes
- 1 1/2 cups heavy cream
- Milk
- 2 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper, plus more to taste
- 6 medium baking potatoes, peeled and cubed
- Swiss Cheese
- Italian Cheese Blend
- 3/4 cup freshly grated Parmesan cheese, plus extra for garnish
- 1/4 cup butter
- Paprika
- 1/2 cup freshly grated asiago cheese (optional)
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
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Zubereitung von Alfredo Potatoes
- Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain well.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant. Be careful not to burn the garlic.
- Pour in the heavy cream and bring to a simmer. Reduce heat to low.
- Gradually stir in the Parmesan and Asiago cheeses (if using) until melted and smooth. Season with salt and pepper to taste.
- Add the cooked potatoes to the skillet and gently toss to coat them evenly in the Alfredo sauce.
- Stir in the fresh parsley.
- Serve immediately. Garnish with extra Parmesan cheese and parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
9g
Fat
81g
Carbs
16g
