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My review
Buttermilk Parmesan Potatoes
1
BELFLOREK
"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..."
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Ingredients
1 h 52 m servings 363Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 4148 Ratings
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Most helpful positive review
6/21/2008
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 ...
Most helpful critical review
6/5/2014
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...
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6/21/2008
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 ...
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 ...
10/22/2010
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 worr...
2/27/2008
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,...
12/29/2010
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!
1/3/2012
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 fabu...
2/14/2012
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...
6/7/2011
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...