Alfredo Scalloped Potatoes, the Star of Any Pot Luck or Family Meal

Ingredients

3 Russett potatoes, washed and unpeeled

1.6-ounce packet of Alfredo Sauce mix

1 3/4 cups fat-free milk

1 1/2 cups shredded Colby Jack cheese

2 tablespoons fresh parsley, finely chopped

2 tablespoons butter

Method

Put the sauce mix in a small pan. Add the milk slowly, stirring constantly, and cook over medium heat until the sauce thickens. Set sauce aside. Wash the potatoes and dry thoroughly. Cut into very thin slices. Coat a 5" x 8" glass loaf pan with cooking spray. Layer one-third of the potatoes in the bottom of the pan. Spoon one-third of the sauce over the potatoes. Sprinkle with one-third of the cheese and a little parsley. Repeat these layers two more times, ending with cheese and parsley. Dot the top with butter. Cover with foil and bake in a 325-degree oven for one hour. Remove foil and bake another half hour. Makes eight servings.

                   

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