Everybody loves scalloped potatoes because we all remember our Mom, Grandma, or Aunt preparing them for some kind of family gathering.  It’s a comfort food that has all the cheesy gooey goodness (and fat grams) that comes along with it.  There are two reasons Tracy and I haven’t made this dish in years – it’s not healthy, and we don’t really eat ham much anymore (which so many people dice up and put in it).  We decided to make our version with flour, butter, milk, and sweet italian turkey sausage instead of ham.

This is the ingredient list:

  • 6-8 medium white or Yukon gold potatoes sliced
  • 1 jar Bertolli parmesan alfredo sauce “lite”
  • 1/2 c. fat free milk (or any milk of you’re not counting calories)
  • 1/2 c. parmesan cheese
  • 1 diced onion
  • 1 diced green pepper
  • 1 c. 2% milk sharp shredded cheese
  • 1 package sweet Italian turkey sausage
  • salt and pepper to taste
  • 2 tbsp extra virgin olive oil

Preheat the oven to 375 degrees.  Saute your peppers and onions in the olive oil for 5 minutes on medium heat, and then add the sausage and cook for another 5-6 min.  Slice your potatoes, and put them in a 9×13 baking pan.  Add the sausage and pepper mixture to that.  In a medium mixing bowl mix the alfredo sauce, parmesan cheese, milk, and salt and pepper.  Mix that into the potato mixture in the pan.  Sprinkle the shredded cheese over top, and bake @ 375 degrees for about 45 minutes (or until potatoes are tender when poked with a fork).

We hope you enjoy this recipe as much as we did – we will definitely be making this again in the future.

Here’s a picture of the finished product:

Cheesy Alfredo Scalloped Potatoes recipe

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