Buttermilk Parmesan Potatoes Tasty Recipes

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Buttermilk Parmesan Potatoes

"I created this potato dish once I had leftover ingredients to burn up. They supply a touch subtle twist to scalloped potatoes, and may make you need seconds! They additionally reheat properly, that is when you have leftovers..."

Ingredients :

14 small potatoes, peeled and cubed
1 tablespoon butter
2 cloves garlic, minced
1/four cup minced purple onion
three tablespoons butter
1/3 cup all-purpose flour
half of teaspoon salt
1/four teaspoon pepper
1 cup 2% milk
1 cup buttermilk
1 cup freshly grated Parmesan cheese, divided

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H52M

Preheat oven to 350 levels F (175 tiers C).
Lightly grease 9x13 inch baking dish. Arrange potatoes over the lowest of the dish, and set aside.
Melt 1 tablespoon butter in a saucepan over medium warmness. Add the garlic and onion; cook dinner and stir till the onion is transparent, about 5 mins. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until combination bubbles and thickens, approximately 2 minutes. Continue to stir the flour aggregate even as progressively pouring in the milk and buttermilk, and go back the aggregate to boiling. Stir in 3/4 cup Parmesan cheese; prepare dinner for 2 mins till melted, and mixture is easy. Pour the aggregate over the potatoes in the baking dish, stirring to coat calmly.
Bake in preheated oven for half of hour, and stir. Bake half of hour longer, stir the potato combination once more, and sprinkle with remaining 1/four cup Parmesan cheese. Bake for 20 minutes extra.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, prepare dinner it evenly, and make smooth-up simpler.

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