Recipe 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..."
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potatoes, peeled and cubed
minced red onion
freshly grated Parmesan cheese, divided
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 onion. I used about 10-11 idaho potatoes and thinly sliced them, layered the potatoes and the sauce. Delicious!!! I would make these again.... thanks for the recipe!!!
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 I liked the cubed texture. I ended up adding a little garlic salt at the end, to add a little more flavor, as my only change. On the other hand, they are very time-consuming. Cook time alone is 1 hour and 20 minutes. That is more cook time than I will typically spend on a holiday side dish. Also, 14 small potatoes is slightly misleading. That will result in different outcomes. I would have just listed the amount of cups of cubed potatoes with the approximate amount of potatoes needed. I baked this in a 13x9 pan lined with thick foil and sprayed with PAM. Made clean-up super easy. A little heavy and time-consuming, so not a repeat dish, but I used up a lot of leftover potatoes.
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 regular potatoes. I did not find the recipe to be a lot of trouble as referred to by a previous reviewer. Certainly, any extra "trouble" this may be to prepare is very well worth the effort.
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 worry, because once it baked in the oven it turned out fabulous!!!!!! It was creamy and luscious and the potato cheese flavors were just right! My family loved it!!! I made only one small change to this recipe. I used diced hash browns (thawed) instead of going through the extra time and work of cooking potatoes. I will be making this dish often!!!!!
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, there wasn't alot of liquid. Don't do this...it took forever to cook and I didn't have big chunks of potato either. After the hour of cooking I removed the tent and let it cook for a good half hour more and there were still some harder chuncks. I will definitly make it again though, loved it.
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!
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 fabulous-love the subtle flavors!
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 buttermilk and Parmesan cheese is a nice combination. Most certainly will be making them again. I served this with 'Tangy Pork Tenderloin' from this site. Thanks BELFLOREK for sharing your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Parmesan Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 96
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