Buttermilk Parmesan Potatoes recipe
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Ingredients
- 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
Nutrition Info
- 362.9 caloriescarbohydrate: 55.5 gcholesterol: 29.9 mgfat: 10.7 gfiber: 5.3 gprotein: 13.2 gsaturatedFat: 6.5 gservingSize: -sodium: 440.3 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Buttermilk Parmesan Potatoes
Directions
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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.