Rating: 4 stars
51 Ratings
  • 5 star values: 23
  • 4 star values: 19
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 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...

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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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