Alfredo Potatoes
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If you’re like me and always on the lookout for a creamy, cheesy potato side dish that’s NOT mashed potatoes, you’re going to love these Alfredo Potatoes. I’ve made this recipe several times now, and it’s quickly become a favorite in our house.

Made with hearty chunks of potatoes, Parmesan cheese, and a rich homemade Alfredo-style cream sauce, this dish is perfect when you want something a little extra to serve alongside dinner. Whether you’re feeding a big family, hosting friends, or just craving a comforting side, these potatoes are a unique and interesting side that everyone will love.
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.
If you’re tired of serving mashed potatoes on repeat, Alfredo Potatoes are a creamy, cheesy side dish that everyone will love. Every time I make these, I get asked for the recipe. Give them a try — I think you’ll love them as much as my family does!
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Alfredo Potatoes
Equipment
- sauce pan
Ingredients
- 4 lbs. Russet Potatoes cut into 1-inch chunks, skin left on
- 3 tbsp. butter melted
- salt to taste
- black pepper to taste
- 1 cup grated Parmesan Cheese
- Chopped fresh parsley (optional for serving)
Alfredo
- 4 tbsp. butter
- ¼ cup minced garlic
- 2 cups heavy whipping cream
- ½ cup grated Parmesan cheese
- ½ tsp. salt
- ¼ tsp. ground black pepper
- dash ground nutmeg
Instructions
Prepare the Potatoes
- Place potatoes in a large stockpot and cover with cold water (about 2 inches above the potatoes).
- Bring to a boil over high heat and cook until tender but not falling apart. Drain well.
Roast the Potatoes
- Preheat oven to 400°F (220°C).
- Toss drained potatoes with 3 tbsp. melted butter. Spread evenly on a parchment-lined baking sheet. Season with salt and pepper.
- Roast for 30–40 minutes, flipping every 10 minutes, until browned and crispy. If desired, increase oven to 425°F during the last 20 minutes for extra crispness. Monitor closely to prevent overcooking.
- Transfer roasted potatoes to a 9×13-inch baking pan and sprinkle with 1 cup Parmesan cheese. Set aside.
Make the Alfredo Sauce
- In a skillet, melt 4 tbsp. butter over medium heat. Add garlic, cream, Parmesan, salt, pepper, and nutmeg. Cook, stirring often, until sauce begins to boil. Simmer 1 minute, then remove from heat.
- Pour Alfredo sauce over the potatoes in the baking pan.
- Bake at 400°F for 20 minutes, until bubbly and hot. Garnish with chopped parsley, if desired. Serves about 8 as a side dish. Serve while hot.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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