Cheesy Scalloped Potatoes

This recipe makes rich and creamy potatoes. You don’t need to make a white sauce when you use Alfredo sauce. Easy!

Serves: 6Hands-on: 25 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. butter
  • 2 shallots, minced
  • 1 jar (16 oz.) four-cheese Alfredo sauce
  • 1 container (10 oz.) refrigerated Alfredo sauce
  • 1⁄2 cup milk
  • 1 cup shredded Havarti cheese
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1 tsp. dried thyme leaves
  • 1⁄2 cup grated Parmesan cheese
  • 6 russet potatoes, peeled and sliced


  • Preheat oven to 350°F. Spray a 9-by-13-inch glass baking dish with nonstick cooking spray and set aside. In a large saucepan, combine butter and shallots; cook and stir for 4 minutes.
  • Add both packages of Alfredo sauce and milk; bring to a simmer. Stir in Havarti cheese and remove from heat.
  • In small bowl, combine salt, pepper, thyme, and Parmesan cheese.
  • Layer potatoes, salt mixture, and sauce mixture in baking dish, ending with salt mixture.
  • Bake, uncovered, for 75 minutes or until potatoes are tender when pierced with fork.