With a few modifications based on other reviews, this was a nice change from standard au gratin potatoes. I increased garlic to 4 cloves, used 1 small onion sliced into rings, increased the buttermilk to 1-1/2 cups and added 1 Tbsp. dried Rosemary, crushed. I also topped with Italian style bread crumbs and drizzled a little olive oil over the top.
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