Buttermilk Parmesan Potatoes |
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Prep Time: 20 Minutes Cook Time: 92 Minutes |
Ready In: 112 Minutes Servings: 8 |
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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:
14 small potatoes, peeled and cubed |
1 tablespoon butter |
2 cloves garlic, minced |
1/4 cup minced red onion |
3 tablespoons butter |
1/3 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup 2% milk |
1 cup buttermilk |
1 cup freshly grated parmesan cheese, divided |
Directions:
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.
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