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| Buttermilk Parmesan Potatoes |
"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..."
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
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H52M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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