Potatoes Alfredo
We had these in a restaurant the other day and they were delicious. I found this recipe and tweaked it to perfection.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 5 pounds | yukon potatoes (13 med-large potatoes) |
| 2 | garlic cloves peeled and pierced |
| 1 | bay leaf |
| 1 | medium onion, finely diced |
| 1 | large carrot, grated |
| 1/2 cup | grated Parmesan cheese |
| 3 cups | heavy cream |
| 1 teaspoon | sea salt, or to taste |
| 1/2 teaspoon | freshly ground black pepper |
| 3 tablespoons | butter, divided |
| 1 tablespoon | olive oil |
Directions:
1. Wash, peel and cut potatoes in quarters. Place them in the pot with garlic cloves and bay leaf. Cover with water. Bring to a boil and cook additional 12-15 min. Don't overcook, potatoes should be smoothly pierced with a knife but not crumbly.
2. While potatoes are cooking, dice onion and grate carrot. Add 1 Tbsp of olive oil to a large skillet and heat to medium high. Once the skillet is preheated, melt 2 Tbsp of butter and stir in onion. Saute onion for 5 min. Add carrot and saute for 3 more minutes until softened.
3. Place onion/carrot mix in the blender & pulse a few times to make the mix more fine (this step is optional).
4. Melt 1 Tbsp of butter in the same skillet and add blended carrot mix. Add Parmesan cheese and stir. Stir in 3 cups heavy cream and heat mixture, but do not boil. Add 1 tsp salt, or more to taste.
5. Remove skillet from the heat.
6. Drain cooked potatoes. Remove garlic and bay leaf. Pour sauce over potatoes, stir gently, and cover with lid. Wrap the pot with a blanket or towel for a minimum of 2 hours before serving to infuse the potatoes with fantastic flavor.
Revised from Source: https://natashaskitchen.com/2012/09/11/potatoes-in-alfredo-sauce/
