Description
Deliciously creamy Potatoes in Alfredo Sauce, combining tender Yukon potatoes with a rich and flavorful homemade Alfredo sauce infused with sautéed onions and carrots. This comforting dish is perfect as a hearty side or a vegetarian main, slow-infused to maximize flavor.
Ingredients
Scale
Potatoes
- 5 lb Yukon potatoes (about 13 medium-large potatoes)
- 1 bay leaf (optional)
- 2 pierced garlic cloves (optional)
- 1 Tbsp salt (for boiling water) + more to taste
Alfredo Sauce Base
- 2 cups heavy cream
- 1 medium onion, finely diced
- 1 large carrot, grated
- 1 can Alfredo Sauce (15 oz)
- 3 Tbsp unsalted butter, divided
- 1 Tbsp canola oil
- 1/2 tsp salt (for sauce) + more to taste
Instructions
- Prepare and cook potatoes: Wash, peel, and quarter the Yukon potatoes. Place them in a pot and cover with water, adding the optional bay leaf and pierced garlic cloves for extra flavor. Bring to a boil, then add 1 tablespoon of salt only after boiling begins. Boil the potatoes for 12-15 minutes until they can be smoothly pierced with a knife but are not crumbly.
- Sauté vegetables: While potatoes cook, heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Melt 2 tablespoons of butter, add the diced onion, and sauté for 5 minutes. Then add the grated carrot and continue sautéing for 3 more minutes until softened.
- Optional blending: Transfer the sautéed onion and carrot mixture into a blender and pulse a few times to finely chop the vegetables, creating a smoother sauce texture. This step can be skipped if preferred.
- Make the cream sauce: Return 1 tablespoon of butter to the skillet and melt it over medium heat. Add the blended or whole sautéed veggie mixture, then stir in 2 cups of heavy cream. Bring the sauce to a boil, then add 1/2 teaspoon salt, adjusting seasoning as desired.
- Combine Alfredo sauce: Remove the skillet from heat and stir in the entire 15-ounce can of Alfredo sauce until fully incorporated and smooth.
- Finish and infuse: Drain the cooked potatoes, removing the bay leaf and garlic cloves if used. Pour the prepared Alfredo sauce over the hot potatoes in the pot, cover with a lid, and wrap the pot with a blanket or towels. Let this sit and infuse for at least 2 hours before serving to deepen the flavors and achieve a creamy, comforting dish.
Notes
- Do not overboil potatoes to avoid mushy texture; they should hold their shape but be tender.
- Blending the sautéed vegetables is optional but recommended for a smoother sauce.
- The resting period with the lid on and wrapped is crucial for flavor infusion and texture.
- This dish can be served warm or at room temperature after resting.
- Additional seasonings such as black pepper or fresh herbs can be added to taste.
