READY IN ABOUT 2 hrs

Buttermilk Parmesan Potatoes

Read Reviews (29)

"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..." — BELFLOREK

Directions

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 32 mins
READY IN 1 hr 52 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 21, 2008

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!!!

—Karen

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Most Helpful Critical Review

Jan 13, 2011

These were ok.... They did not WOW me but were good. Not a whole lot more flavor than the canned soup recipes, and for the time and cost involved in fresh Parm and buttermilk I'd stick with a 79 cent can.

—lisa46639

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35 Ratings

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Jan 03, 2011

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!

—Roxie

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Feb 27, 2008

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.

—heather w.

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Oct 11, 2007

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.

—"K"

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Oct 26, 2010

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!!!!!

—Barbi

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Nov 15, 2007

More cheese. A little more milk and buttermilk.

—Jaclyn

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Jan 03, 2012

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!

—lisa

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Nutrition

Calories
363 kcal
18%

Carbohydrates
55.5 g
18%

Cholesterol
30 mg
10%

Fat
10.7 g
16%

Fiber
5.3 g
21%

Protein
13.2 g
26%

Sodium
440 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Buttermilk Parmesan Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 363
Calories from Fat: 96

% Daily Value *
Total Fat 10.7g 16 %
Saturated Fat 6.5g 32 %
Cholesterol 30mg 10 %
Sodium 440mg 18 %
Potassium 1480mg 41 %
Total Carbohydrates 55.5g 18 %
Dietary Fiber 5.3g 21 %
Protein 13.2g 26 %
Sugars 6.2g
Vitamin A 6 %
Vitamin C 44 %
Calcium 31 %
Iron 26 %
** Thiamin 22 %
Niacin 47 %
Vitamin B6 35 %
Magnesium 28 %
Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.