A bit unconventional, this take on creamy potatoes is a nice diversion from standard au-gratin or scalloped. Parmesan cheese is hidden in the rich white sauce made with chicken broth and light cream. Chopped parsley adds a touch of freshness and color. Great side dish for any meal.
I fell in love with this sauce that I tried in a dreamy chicken casserole (which I'll post soon), and decided to try it with chipped potatoes. Unlike most (almost) bland white sauces you usually find in potato dishes, this one has a rich flavor and smells heavenly as it bakes.
You can certainly use dried parsley flakes, but the color of the real thing almost shouts “fresh” when added. The bright green makes a nice contrast for the white potatoes and alfredo.
The sauce separates slightly after baking, so you may find it necessary to give it a light stir prior to serving. The baking time may vary, depending on the thickness of your potato slices. I baked mine at 300° for about 2 hours - but next time I’ll give it another half hour, or increase the temperature about 25°.
For the recipe, go to:
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