When you need a comforting side dish that feels a little special without asking much of the cook, these oven baked garlic Alfredo potatoes are just the thing. This kind of casserole has the spirit of old-fashioned Midwestern potato suppers written all over it: simple pantry help, dependable potatoes, and a bubbling baked finish that brings everybody back for one more spoonful. Using jarred garlic Alfredo sauce keeps the work easy, while Yukon gold potatoes turn rich and tender in the oven.
Serve these potatoes alongside baked ham, roast chicken, pork chops, meatloaf, or grilled sausages. They also fit right in on a holiday table with green beans, a crisp salad, or buttery corn. Since the dish is creamy and savory, a fresh vegetable on the side makes a fine balance, and a little black pepper over the top at the table never hurts a thing.
Oven Baked 5-Ingredient Garlic Alfredo Potatoes
Servings: 6 to 8
Ingredients
2 pounds Yukon gold potatoes, thinly sliced
1 jar (15 ounces) garlic Alfredo sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions
1. Preheat the oven to 375°F. Lightly grease a 9x13-inch casserole dish, then wash and thinly slice the Yukon gold potatoes as evenly as you can so they bake up tender at the same time.
2. Arrange the sliced potatoes in the casserole dish. Pour the jarred garlic Alfredo sauce evenly over the potatoes, making sure plenty of sauce slips down between the slices.
3. Sprinkle the mozzarella and Parmesan evenly over the top. Cover the dish tightly with foil and bake for 45 minutes.
4. Remove the foil and continue baking for 20 to 25 minutes more, until the potatoes are fork tender and the top is golden, bubbling, and a little browned around the edges.
5. Let the casserole rest for 10 minutes, then sprinkle with chopped parsley before serving.
Variations & Tips
Add a little onion: If you do not mind stepping past the five-ingredient idea, a few thin slices of sweet onion tucked between the potatoes give the casserole even more old-fashioned flavor.
Slice evenly: The biggest secret to good potato bakes is keeping the slices close in thickness. A mandoline makes quick work of it, but a steady knife hand does the job just fine too.
Cover first, brown later: Baking the dish covered helps the potatoes steam and soften in the rich sauce. Uncovering at the end gives you that pretty browned top folks always go after first.
Make it ahead: You can assemble the casserole a few hours ahead, cover it, and refrigerate it. Let it sit at room temperature while the oven heats so the dish does not go in ice cold.
Try a sharper finish: For a deeper cheesy bite, swap part of the mozzarella for white cheddar or use extra Parmesan on top for more color and savor.