Description
A comforting creamy dish made with Yukon Gold potatoes, hot Italian sausage, and Alfredo sauce.
Ingredients
Scale
- 1 lb Yukon Gold baby potatoes (diced small (about 6–8 pieces per potato))
- 1 lb hot Italian sausage (cooked and mostly drained)
- 1 small onion (diced)
- ¼ cup fresh parsley (chopped (plus more for finishing))
- 4 cups chicken broth
- 2 jars (16 oz each) Bertolli® d’Italia Alfredo Sauce
- 2 cups freshly shredded cheddar cheese
- Salt & pepper (to taste)
Instructions
- Add the diced potatoes, cooked sausage, onion, parsley, and chicken broth to the crockpot. Lightly season with salt and pepper.
- Cover and cook on HIGH for 3–4 hours, or until the potatoes are tender.
- Stir in the two jars of Bertolli Alfredo sauce and the shredded cheddar cheese.
- Cover and cook for about 1 more hour, stirring occasionally, until fully melted and creamy.
- Taste and adjust seasoning with salt and pepper. Stir in a little extra fresh parsley before serving.
- Serve hot — especially delicious in bread bowls or with crusty bread.
Notes
- For a thicker consistency, reduce the amount of chicken broth.
- Add more vegetables like bell peppers or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg