Buttermilk Parmesan Potatoes

Buttermilk Parmesan Potatoes

35
BELFLOREK 1

"I created this potato dish when I had leftover ingredients to use up. They give a little subtle twist to scalloped potatoes, and may make you want seconds! They also reheat well, that is if you have leftovers..."

Ingredients

1 h 52 m servings 363 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
  3. Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
  4. Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

35
  1. 41 Ratings

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I made these potatoes for Father's Day for a party of 14 and everyone loved them!!!! The only difference is that I doubled the sauce ingredients and used a whole yellow onion instead of the red ...

The was absolutely fabulous! The potatoes had a great tanginess. I used red skinned new potatoes and sliced them and used lots more garlic than called for. This is a wonderful departure from ...

Fabulous dish!!!!! I was a bit concerned when making this because the flour/butter roux mixture was VERY thick and then when I added the shredded cheese to it, it got even thicker. Not to worr...

They turned out really well...I threw in some sage and rosemary as well as used a whole lot more onion than called for-- love onion. I tented the caserole because I was afraid it would dry out,...

Soooo good-buttermilk makes the difference! Occasionally I add a little Havarti cheese with dill and/or caraway cheese. Leftovers I turn into chunky potato soup. I make this often, thanks!

GREAT recipe! I found this recipe while trying to use up some buttermilk. I did not peel my potatoes as I used small new potatoes. I just sliced and added to the pan. The mixture of the butt...

Love, love, love them! I ended up using only 10 small potatoes & 1 1/3c of shredded parm because that's what I had on hand & needed to use up. I kept all other measurements as written. Just fabu...

More cheese. A little more milk and buttermilk.

Very nice and tasty. Just added way more parmesan than was called for. Delicious!