I love sweet potatoes, so when I do scalloped potatoes I use them instead of Russets. But you can do this recipe using good old Russet spuds if sweet potatoes are not your thing.
2 large sweet potatoes
2 jars Cucina Fresca Alfredo Sauce
3/4 cup milk
1 cup white cheddar, grated
1 tsp salt
1/2 tsp pepper
Preheat oven to 375 degrees.
Peel and slice potatoes. I like to slice my potatoes with a mandoline slicer (see picture #3) because it keeps the potatoes uniform and makes for better cooking. Also, I love kitchen gadgets and a mandoline is a must for me. Layer the sliced potatoes in a greased casserole dish.
Mix Cucina Fresca Alfredo sauce with milk, cheddar, salt and pepper. Pour over potatoes. Cover with foil. Place on sheet pan (it will bubble over and this will keep your oven clean…trust me!!!) and bake covered for 45 minutes or until potatoes are tender. Remove foil and cook until golden brown, about 20 to 30 more minutes.