Simple Scalloped Potatoes With Beef

Flip it!

I made this with 4 cheese Alfred sauce from a jar. It was very tasty, but although I sliced my potatoes in a food processor about 1/4 “ thick it took 1hr before the potatoes were done and they were stuck to the pre greased pan. Next time I will slice and then parboil before assembling.

I was looking for a yummy casserole using a center cut beef. Found this and me & my girls LOVE it! The combination of alfredo, garlic & Parmigiano-Reggiano cheese is just fabulous. I agree the 30 min cooking time isn’t enough for this dish, however everything else was perfect. Thanks for sharing this awesome dish.

Turned out well and was easy to do. I had beef left-overs and really like Scalloped Potatoes. The Alfredo sauce was the key item I wanted to add. Noted the increased cook time and it was good advice from another review. I’ll try this again next occasion I have extra baked beef.


3 cups Alfredo sauce
1 clove garlic, finely grated
1 pinch kosher salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup freshly grated Pecorino cheese
2 1/2 pounds baking potatoes, peeled and sliced crosswise into 1/8-inch thickness
1/4 cup chopped fresh parsley, divided
6 ounces baked beef, sliced into 1/4-inch thickness and cut into 1/4-inch cubes.


Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13-inch baking dish.
Bring Alfredo sauce to a simmer in a saucepan over medium-low heat, about 5 minutes; add garlic, salt, and pepper. Reduce heat to low and keep sauce warm.
Mix Parmigiano-Reggiano cheese and Pecorino cheese together in a bowl.

Arrange 1/4 the potato slices in the bottom of the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup cheese mixture, 1 tablespoon parsley, and 1/3 the beef over potato layer. Repeat layering 2 more times, ending with a final layer of potatoes and 1/4 cup cheese mixture. Pour Alfredo sauce mixture over and around the potatoes.
Bake in the preheated oven until potatoes are tender, sauce is bubbling, and top is golden brown, 25 to 30 minutes. Let potatoes cool for 15 minutes. Sprinkle remaining 1 tablespoon parsley over potatoes before serving.