Hard French

Buttermilk Parmesan Potatoes

Name: Buttermilk Parmesan Potatoes
Prep time: 27 min
Cook time: 66 min
Total time: 93 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 tablespoons butter; 0.25 cups minced red onion; 2 cloves garlic , minced; 0.33 cups all-purpose flour; 0.5 teaspoons salt; 0.25 teaspoons pepper; 1 cup 2% milk; 1 cup buttermilk; 1 cup freshly grated Parmesan cheese , divided; 14 small potatoes , peeled and cubed

Total Time

1h 33m

27m prep · 66m cook

Servings

4 people

Rating

—

Difficulty

Hard

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I came up with this recipe for buttermilk potatoes when I was trying to use up leftover ingredients. They're similar to scalloped potatoes but made with potato cubes instead of slices. They're so good, you'll want seconds! If you have leftovers, they reheat well.

Ingredients

4 tablespoons butter
0.25 cups minced red onion
2 cloves garlic , minced
0.33 cups all-purpose flour
0.5 teaspoons salt
0.25 teaspoons pepper
1 cup 2% milk
1 cup buttermilk
1 cup freshly grated Parmesan cheese , divided
14 small potatoes , peeled and cubed

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2

Melt 1 tablespoon butter in a saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in remaining 3 tablespoons butter until melted. Sprinkle flour, salt, and pepper over onion mixture; cook and stir until mixture bubbles and thickens, about 2 minutes. Gradually whisk in milk and buttermilk, and return mixture to a boil. Stir in 3/4 cup Parmesan cheese; cook until melted and smooth, about 2 minutes.
3

Arrange potatoes over the bottom of the prepared baking dish. Pour sauce over potatoes, and stir until evenly coated.
4

Bake in the preheated oven for 1 hour, stirring halfway through. Stir once more, top with remaining 1/4 cup Parmesan, and bake until cheese is melted and golden brown, about 20 more minutes.