Buttermilk Potatoes Au Gratin |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The buttermilk adds a really creamy texture to this au gratin recipe, and the four-cheese sauce mix gives a nice cheesy taste, but one that doesn't overpower the potato flavor in the dish. Ingredients:
2 lbs red baby potatoes, thinly sliced |
1 1/2 ounces knorr four cheese pasta sauce mix, such as knorr brand |
1 1/2 cups buttermilk |
4 tablespoons chopped chives, divided |
1 -2 tablespoon dijon mustard, to taste |
Directions:
1. Heat oven to 350°F In saucepan, bring potatoes, and enough salted water to cover, to a boil. Cook 12 minutes more and drain.
2. Meanwhile, prepare sauce mix according to package directions, substituting buttermilk for regular milk. Stir in 2 tablespoons of the chives, and the mustard. Reserve 1/2 cup of the sauce.
3. In a bowl, combine potatoes and remaining sauce; spoon into a 1-1/2 quart ovenproof casserole dish.
4. Bake uncovered for 20 minutes, or until heated through, pouring reserved sauce over potatoes during the last 5 minutes of cooking. Sprinkle with remaining chives and serve.
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