Ingredients for Creamy Scalloped Potato Bake
- 3 lbs russet potatoes
- 2½ cups shredded sharp cheddar cheese
- 1 medium yellow onion
- 2½ cups Alfredo sauce
- 1 (12 ounce) can Spam
- 2 tablespoons butter
- 1 tablespoon olive oil
- Cooking spray (optional)
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How to Make Creamy Scalloped Potato Bake
- Preheat oven to 350°F (175°C).
- Grease a 13x9 inch baking dish.
- In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat.
- Add 1 (12 ounce) can Spam, diced, and cook until lightly browned, about 5-7 minutes. Remove spam and set aside.
- Add 1 medium onion, thinly sliced, to the skillet and cook for 4-5 minutes, until translucent.
- Peel and thinly slice 3 pounds russet potatoes.
- In the prepared baking dish, begin layering: 1/3 of the potatoes, 1/2 of the cooked onions, 1/2 of the cooked spam, 1 cup shredded cheddar cheese, and 1 cup Alfredo sauce.
- Repeat layers: 1/3 of the potatoes, remaining onions, remaining spam, 1 cup shredded cheddar cheese, and 1 cup Alfredo sauce.
- Top with the remaining 1/3 of the potatoes, remaining cheddar cheese (about 1/2 cup) and a final drizzle of Alfredo sauce.
- Cover with foil and bake for 120 minutes. Remove foil and bake for an additional 20 minutes, or until potatoes are tender and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
7g
Fat
72g
Carbs
7g
