1 Hr 10 Min
1 Hr 35 Min
- 1 (12 ounce) jar Alfredo sauce
- 1 cup milk
- 3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
- 5 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups diced ham
- 1 (10 ounce) package chopped frozen broccoli, thawed
- 2 cups shredded Swiss cheese
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
- In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
- Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.
I say this with such a strong fear that it almost verges on certainty, that one day I will lose a finger when cutting food with a knife. It scares me so much every time I use one! I'm a paranoid person anyway, but it seems like each time I cut up vegetables with a knife, I have too many "close calls" for comfort. So when this recipe called for slicing potatoes 1/8" thin, I knew I was in trouble! I did an okay job, but I would say the majority of my slices were more like 1/4" thin. I guess I would rather have thicker potato slices and keep all of my fingers. :) If only I had this.
I used mozzerella cheese instead of swiss for several reasons. I don't really like swiss cheese and I had a huge bag of mozzerella cheese that I bought at GFS. I followed some of the suggestions from the reviewers of this recipe and added garlic salt on each layer of potatoes. My only critique is that it takes much longer than the recipe indicates. The recipe assumes that the potatoes have already been cut. I also added to the time by using bacon, too. The next time I make it, I want to try making my own alfredo sauce to use.
As for my final review: this recipe was DE-LIC-OUS! Some of the thicker potatoes weren't 100% done, which I only have myself and my fear of knives to blame. Other than that, it was awesome! Pat gave it a 9.5 out of 10. We had it for dinner on Sunday, ate the leftovers for dinner on Tuesday and then I had it for lunch on Thursday. It was yummy each and every time! I highly recommend this recipe!