Description
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
- 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease 9×13 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.
Prep Time: 20 mins
Cook Time: 1 hr 32 mins
Total Time: 1 hr 52 mins
Servings: 8