ALFREDO POTATOES

Alfredo Potatoes image

Provided by Diane Schmidt @snakpackmomma

Number Of Ingredients 9

1 small onion, chopped
1 tablespoon(s) minced garlic
1/2 cup(s) chicken broth
1 1/2 cup(s) heavy cream
1 tablespoon(s) chicken bouillon, better than bouillon is what i use
1 1/2 pound(s) potatoes
1 cup(s) shredded parmesan cheese
1/2 cup(s) shredded cheddar cheese
salt and pepper, to taste

Steps:

Peel and slice the potatoes in thick slices, about a half inch or so. I used enough potatoes to fill my casserole pan, you may need more or less depending on the size of your dish.
Saute the chopped onions in butter until just translucent and add in the garlic. Cook about a minute, just enough to warm up the garlic.
Preheat oven to 350. Add in the chicken broth, cream, and bouillon. Stir to mix. Put potatoes in milk mixture bring up to boil and cook until potatoes are fork tender.
Once potatoes are tender, scoop out and place in casserole dish leaving the milk sauce in your pan.
Add to the milk mixture the parmesan cheese and salt and pepper until cheese is incorporated in the milk. Pour over the potatoes just until your potatoesare completely covered ( you may not need all of it) Sprinkle cheddar cheese over top and bake for half an hour or until cheese is bubbly and slightly browned on top.