- 4 medium russet potatoes, peeled and sliced 1/4 inch thick
- 1 (15 ounce) container BUITONI® refrigerated Alfredo Sauce
- 1/4 cup chopped Italian parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese, divided
- Preheat oven to 350 degrees F. Grease 2 1/2-quart baking dish.
- Combine potatoes, 2/3 cup sauce, parsley, oil, garlic, salt and pepper in large bowl.
- Arrange a single layer of potatoes in prepared baking dish and sprinkle with 1 tablespoon cheese. Continue layering until all potatoes are used. Top with remaining sauce and remaining cheese; cover tightly with foil.
- Bake for 1 hour. Uncover; increase oven temperature to 425 degrees F. Bake for an additional 15 to 20 minutes or until golden brown. Cool for 10 minutes before serving.