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Buttermilk Parmesan Potatoes

By: 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..."

Rating: This weblink has been rated 21 times with an average star rating of 4.0 Read Reviews (16)

Rate/Review | 1,015 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 32 Min
Ready In:
1 Hr 52 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 241 | Total Fat: 10.4g | Cholesterol: 29mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by heather w. 
They turned out really well...I threw in some sage and rosemary as well as used a whole lot... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2007 by Jaclyn 
More cheese. A little more milk and buttermilk. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2007 by candyapple 
Very nice and tasty. Just added way more parmesan than was called for. Delicious! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2007 by luvrecipes 
This recipe was what I was looking for. I do not like creamed soup recipes, this was perfect... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2008 by Karen 
I made these potatoes for Father's Day for a party of 14 and everyone loved them!!!! The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2007 by Debitydawg 
I loved this recipe. I am such a fan of potatoes and this dish is a wonderful blend of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2007 by "K" 
The was absolutely fabulous! The potatoes had a great tanginess. I used red skinned new... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2009 by SCHAFFERSS 
With a few modifications based on other reviews, this was a nice change from standard au... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2008 by SJRJA 
Good recipe, but a little bland as written. I would recommend increasing cheese and/or adding... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2009 by PULLEYHEATHER 
This is a fine recipe, although a bit dry. I cut the recipe in 1/2 but did still use a full... MORE

 
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