Monday, December 26, 2011

Ashley's Alouette Potatoes

Several years ago, my friend, Ashley, made a delicious potato dish for our Circle Christmas luncheon and ever since then, I have referred to them as Ashley's Alouette Potatoes because they contain two containers of that delicious, spreadable cheese! This is definitely not an everyday kind of recipe, but it's a wonderful dish to look forward to on special occasions. Slicing the potatoes on a mandoline is a must since the dish is layered - they would never get done otherwise. Just be careful - mandolines are super sharp! If Alouette cheese isn't available, you can use Philadelphia Cooking Cremes with equally delicious results. Enjoy!

Ashley's Alouette Potatoes

3 pounds of potatoes, peeled and sliced thin on a mandoline
1 pint whipping cream
2 containers Alouette garlic & herb cheese spread (or 2 containers Philadelphia Cooking Cremes)
Cayenne pepper
Salt & black pepper
2 tsp. dried parsley (or 2 T. fresh parsley)

Preheat oven to 400 degrees. Mix Alouette cheese and whipping cream on top of stove until melted. Add parsley, cayenne pepper, salt, & black pepper to taste (this sauce needs to be very salty). Alternate layers of potatoes and sauce in a greased 9x13 casserole dish. Bake for 40-60 minutes.

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