Buttermilk Scalloped Potatoes Food

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BUTTERMILK PARMESAN POTATOES



Buttermilk Parmesan Potatoes image

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...

Provided by BELFLOREK

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h52m

Yield 8

Number Of Ingredients 11

14 small potatoes, peeled and cubed
1 tablespoon butter
2 cloves garlic, minced
¼ cup minced red onion
3 tablespoons butter
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 cup 2% milk
1 cup buttermilk
1 cup freshly grated Parmesan cheese, divided

Steps:

  • 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.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 55.5 g, Cholesterol 29.9 mg, Fat 10.7 g, Fiber 5.3 g, Protein 13.2 g, SaturatedFat 6.5 g, Sodium 440.3 mg, Sugar 6.2 g

BUTTERMILK SCALLOPED POTATOES



Buttermilk Scalloped Potatoes image

Scalloped potatoes with a bit of tang from buttermilk. No need to make a white sauce. Great side for pork or chicken. PLEASE NOTE: In step 7, DO NOT BOIL the buttermilk, or it will curdle.

Provided by Outta Here

Categories     Potato

Time 1h14m

Yield 4 serving(s)

Number Of Ingredients 7

2 large baking potatoes, peeled and sliced thin
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon paprika
1 medium onion, peeled and chopped
2 tablespoons unsalted butter
2 cups low-fat buttermilk

Steps:

  • Pre-heat oven to 350°F.
  • Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
  • In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
  • Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
  • Layer slices in casserole dish.
  • In a medium saucepan, saute onion in butter until tender, about 5 minutes.
  • Add buttermilk to pan and heat; DO NOT BOIL!
  • Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.

BUTTERMILK SCALLOPED POTATO & ONION WITH SWISS CHEESE



Buttermilk Scalloped Potato & Onion With Swiss Cheese image

Make and share this Buttermilk Scalloped Potato & Onion With Swiss Cheese recipe from Food.com.

Provided by Derf2440

Categories     Potato

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 7

2/3 cup buttermilk
1 tablespoon grainy mustard
2 tablespoons butter, softened
1 large roasting potato, thinly sliced
1 medium sweet onion, thinly sliced
salt and pepper
1/2 cup swiss cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • Mash together the mustard and the butter with a tablespoon of buttermilk; set aside.
  • Pour enough of the buttermilk to cover the bottom of an au gratin dish. Layer onion slices and potato slices alternately; sprinkle salt and pepper to taste over each potato layer and put blobs of the butter mixture on each layer of potato; ending with a potato layer and butter mixture blobs. Pour the rest of the buttermilk over all. Open layers a little with a fork as you pour to let the buttermilk through.
  • Sprinkle Swiss cheese shreds evenly over the top. Bake for 45 minutes to 1 hour or until potatoes are fork tender and top is browned and crunchy.

SCALLOPED POTATOES



Scalloped potatoes image

Provided by Jamie Oliver

Categories     Potato

Time 1h

Yield 8

Number Of Ingredients 7

2 kg floury potatoes, such as Maris Piper or Idaho
30 g unsalted butter
2 tablespoons plain flour
500 ml semi-skimmed milk
300 ml double cream
75 g Cheddar cheese
75 g Gruyère cheese

Steps:

  • Preheat the oven to 200°C/400°F/gas 6.
  • Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
  • Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
  • Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
  • Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.

Nutrition Facts : Calories 524 calories, Fat 31.2 g fat, SaturatedFat 19.2 g saturated fat, Protein 13.2 g protein, Carbohydrate 50.8 g carbohydrate, Sugar 5.2 g sugar, Sodium 0.5 g salt, Fiber 3.4 g fibre

BUTTERMILK SCALLOPED POTATOES



Buttermilk Scalloped Potatoes image

Provided by Jackie Garvin

Number Of Ingredients 10

This recipe is easily halved for 10 servings. Or
5 pounds Yukon gold potatoes (peeled and sliced 1/8th inch thick rounds)
1/2 cup unsalted butter
1 sweet onion (diced)
2 to 3 cloves of garlic (minced)
3 tablespoons all-purpose flour
2 cups buttermilk
2 cups half and half
2 teaspoons kosher salt
1 teaspoon ground pepper

Steps:

  • Spray a lasagna style pan with non-stick cooking spray.
  • Melt butter in a medium skillet over medium heat. Add onions and garlic, saute for 5 minutes or until onion starts to soften.
  • Whisk in flour and cook an additional three minutes to cook out the raw taste of flour.
  • Slowly whisk in buttermilk and half and half. Continue stirring over medium heat until liquid starts to bubble slightly.
  • Place half the potatoes in the prepared lasagna pan.
  • Pour half the buttermilk sauce over the potatoes.
  • Arrange remaining potatoes on top and pour on the rest of the buttermilk sauce.
  • Cover and cook for 45 minutes.
  • Uncover and cook for an additional 45 minutes or until potatoes are browned.
  • Serve hot.

SCALLOPED POTATO



scalloped potato image

very good

Provided by Nathaniel Lutz

Categories     Other Side Dishes

Time 1h30m

Number Of Ingredients 5

6 medium potato
1 c buttermilk
1 1/2 stick sticks of butter
3 Tbsp chives
salt and pepper

Steps:

  • 1. slice and mix all ingredients and and bake at 350

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