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...

Recipe Summary

prep:
20 mins
cook:
1 hr 32 mins
total:
1 hr 52 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.

  • 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.

  • 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.

Nutrition Facts

363 calories; protein 13.2g; carbohydrates 55.5g; fat 10.7g; cholesterol 29.9mg; sodium 440.3mg. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2008
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 onion. I used about 10-11 idaho potatoes and thinly sliced them layered the potatoes and the sauce. Delicious!!! I would make these again.... thanks for the recipe!!! Read More
(21)

Most helpful critical review

Rating: 3 stars
06/10/2014
I don't know what to think about this recipe. It didn't have tons of flavor and my potatoes basically soaked up just about all of the liquid. However, they were filling, something different, and I liked the cubed texture. I ended up adding a little garlic salt at the end, to add a little more flavor, as my only change. On the other hand, they are very time-consuming. Cook time alone is 1 hour and 20 minutes. That is more cook time than I will typically spend on a holiday side dish. Also, 14 small potatoes is slightly misleading. That will result in different outcomes. I would have just listed the amount of cups of cubed potatoes with the approximate amount of potatoes needed. I baked this in a 13x9 pan lined with thick foil and sprayed with PAM. Made clean-up super easy. A little heavy and time-consuming, so not a repeat dish, but I used up a lot of leftover potatoes. Read More
(3)
51 Ratings
  • 5 star values: 23
  • 4 star values: 19
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/21/2008
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 onion. I used about 10-11 idaho potatoes and thinly sliced them layered the potatoes and the sauce. Delicious!!! I would make these again.... thanks for the recipe!!! Read More
(21)
Rating: 5 stars
10/11/2007
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 regular potatoes. I did not find the recipe to be a lot of trouble as referred to by a previous reviewer. Certainly any extra "trouble" this may be to prepare is very well worth the effort. Read More
(11)
Rating: 5 stars
10/26/2010
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 worry because once it baked in the oven it turned out fabulous!!!!!! It was creamy and luscious and the potato cheese flavors were just right! My family loved it!!! I made only one small change to this recipe. I used diced hash browns (thawed) instead of going through the extra time and work of cooking potatoes. I will be making this dish often!!!!! Read More
(10)
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Rating: 4 stars
02/27/2008
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 there wasn't alot of liquid. Don't do this...it took forever to cook and I didn't have big chunks of potato either. After the hour of cooking I removed the tent and let it cook for a good half hour more and there were still some harder chuncks. I will definitly make it again though loved it. Read More
(8)
Rating: 5 stars
01/03/2011
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! Read More
(7)
Rating: 5 stars
01/03/2012
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 fabulous-love the subtle flavors! Read More
(6)
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Rating: 5 stars
06/07/2011
I'm giving 5 stars even though mine didn't come out as they should. My potatoes must have been too new because they would not soften for me no matter how much I baked them. Despite crunchy and somewhat raw potatoes I could tell if the potatoes had cooked right they would have tasted amazing. I will definately make again but this time boil my potatoes first get them 'a cookin'. Read More
(5)
Rating: 4 stars
09/30/2007
This recipe was what I was looking for. I do not like creamed soup recipes this was perfect and simple I admit I 'changed' it a bit -but only used thinly sliced potatoes and layered..Delicious! Not too cheesy but with a creamy texture - everyone loved it! Read More
(5)
Rating: 4 stars
02/10/2010
Rich flavor. Read More
(5)
Rating: 3 stars
06/10/2014
I don't know what to think about this recipe. It didn't have tons of flavor and my potatoes basically soaked up just about all of the liquid. However, they were filling, something different, and I liked the cubed texture. I ended up adding a little garlic salt at the end, to add a little more flavor, as my only change. On the other hand, they are very time-consuming. Cook time alone is 1 hour and 20 minutes. That is more cook time than I will typically spend on a holiday side dish. Also, 14 small potatoes is slightly misleading. That will result in different outcomes. I would have just listed the amount of cups of cubed potatoes with the approximate amount of potatoes needed. I baked this in a 13x9 pan lined with thick foil and sprayed with PAM. Made clean-up super easy. A little heavy and time-consuming, so not a repeat dish, but I used up a lot of leftover potatoes. Read More
(3)
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