Buttermilk Parmesan Potatoes Recipe - Allrecipes.com
Buttermilk Parmesan Potatoes Recipe
  • READY IN ABOUT 2 hrs

Buttermilk Parmesan Potatoes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 32 mins
  • READY IN

    1 hr 52 mins

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.
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Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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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!!!

 
Most Helpful Critical Review
Jun 10, 2014

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.

 
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.

 
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!!!!!

 
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.

 
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!

 
Feb 14, 2012

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.

 
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!

 

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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.

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