Alfredo Potatoes

What Are Alfredo Potatoes?

Alfredo Potatoes are chunky roasted potatoes baked in a creamy Parmesan Alfredo sauce. Unlike mashed or scalloped potatoes, these are left in hearty pieces, giving them great texture, but still coated in plenty of creamy, cheesy sauce. If you’ve ever wanted something rich and satisfying but with a little more bite than a typical potato side dish recipe, this is it.

Ingredients You’ll Need

Here’s everything I use to make this dish — and trust me, these simple ingredients come together in the best way:

• Russet potatoes, cut into 1-inch chunks (Yukon gold works too — I’ve used both)
• Butter
• Minced garlic
• Heavy whipping cream
• Freshly grated Parmesan cheese – I always recommend using fresh for the best flavor
• Salt and ground black pepper
• Ground nutmeg (optional, but I like to add a little for extra depth)
• Chopped parsley (optional for garnish)

How to make Alfredo Potatoes

These potatoes are simple to put together, and once you’ve made them once, you’ll see how easy they are to add to any meal.

First, start by scrubbing and cutting the potatoes into uniform 1-inch chunks. I don’t usually peel them because I like the texture the skins add, but if you prefer them peeled, that works too.

Next, place the potatoes in a large stockpot and cover them with cold water. Bring them to a boil and cook until they’re fork-tender, then drain them well and let them sit for a minute to let out any leftover steam (this helps them roast up better).

Roasting the Potatoes for Extra Flavor

Here’s where the magic starts. After boiling, toss the potatoes with melted butter, salt, and pepper, then spread them out on a parchment-lined baking sheet. I roast them at 425°F for 30 to 40 minutes, flipping them every 10 minutes so they get golden and crispy all around.

I’ve tested this both with and without roasting, and roasting makes all the difference — the crispy edges hold up beautifully when baked in the Alfredo sauce and keep the potatoes from turning into mush.

Making the Alfredo Sauce

While the potatoes roast, it is time to make the Alfredo sauce. Melt butter in a skillet over medium heat and sauté minced garlic until it smells amazing. Stir in the heavy cream, freshly grated Parmesan, a pinch of nutmeg, salt, and pepper. Let the sauce simmer for just a couple of minutes until it starts to thicken.

Putting It All Together

Once the potatoes are done roasting, I transfer them into a 9×13 casserole dish. Sprinkle a little more Parmesan on top (because there’s no such thing as too much cheese, right?) and then pour the Alfredo sauce over everything, making sure all the potatoes are coated.

Then pop it in the oven at 425°F for about 20 minutes, until it’s bubbly and hot.

Why I Love These Potatoes for Any Meal

What I love most about Alfredo Potatoes is that they’re something different — a creamy potato side dish that feels special, but is still simple to make. They go with just about anything. We’ve had them with steak, grilled chicken, pork chops, and even as a side to my favorite salmon recipe.

And because they’re rich and filling, they’re perfect for bigger meals when you’re serving a crowd.

Tips for Success (From Experience!)

After making these a few times, here are my best tips:

• Use russet or Yukon gold potatoes – they hold up best to boiling and roasting.
• Freshly grated Parmesan melts beautifully and adds the best flavor – I’ve tried pre-shredded and it’s just not the same.
• Don’t skip roasting – it gives the potatoes great texture that holds up under the sauce.
• Full-fat heavy cream is key – I tested this once with half and half and it was too thin. Stick with cream for the real Alfredo experience.

Variations and Add-Ins

If you want to change things up, I’ve added chopped ham, crumbled bacon, and even cooked sausage before baking, and they all work great. You can also mix in steamed broccoli or sautéed mushrooms if you want to add some veggies.

And for a little kick, a sprinkle of cayenne or red pepper flakes adds just the right amount of heat.

Can You Make These Ahead?

Absolutely! I’ve made these a day ahead when I knew I’d be busy. Just assemble the whole dish (potatoes, sauce, cheese), cover it well, and refrigerate. When you’re ready to serve, bake until hot and bubbly — you may need to add an extra 5–10 minutes to the bake time if it’s coming straight from the fridge.

How to Store and Reheat

Leftovers keep really well. I store them in an airtight container in the fridge for up to 3 days. To reheat, I usually just microwave a portion, but you can also pop them back in the oven to warm through if you prefer. The sauce may thicken a bit in the fridge, but it smooths out again once heated.