Buttermilk Scalloped Potatoes

4
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"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."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (351 g)
  • Calories 293.8
  • Total Fat - 10.1 g
  • Saturated Fat - 6 g
  • Cholesterol - 28.7 mg
  • Sodium - 741.6 mg
  • Total Carbohydrate - 43.5 g
  • Dietary Fiber - 5.1 g
  • Sugars - 9.3 g
  • Protein - 8.2 g
  • Calcium - 167.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 18.8 mg
  • Thiamin - 0.2 mg

Step 1

Pre-heat oven to 350°F. Coat the inside of a 2-quart casserole dish with nonfat cooking spray.

Step 2

In a large zip-type plastic bag, combine flour, salt, pepper and paprika.

Step 3

Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.

Step 4

Layer slices in casserole dish.

Step 5

In a medium saucepan, over medium heat, saute onion in butter until tender, about 5 minutes. Remove pan from heat and add buttermilk.

Step 6

Re-heat gently; DO NOT BOIL!

Step 7

Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.

Tips & Variations


No special items needed.

Related

Tisme

I followed this recipe exactly as written and the family really did enjoy these potato's with the buttermilk. The buttermilk gave a great flavor to the potato's and complimented the chicken and mushrooms in wine sauce, that I served it with so very well. The family really did love these potato's! A great, yet simple and delicious side to serve anytime!

review by:
(26 Aug 2018)

Janice

Yum! Never would have thought that buttermilk could make that much of a difference. But it definitely made these potatoes creamier. Scalloped potatoes is a family favorite so will try this version at a family function soon!!

review by:
(7 Aug 2018)

Lynn (diner524)

This is total comfort food for me. I usually don't make it in the summer months, but was intrigued to try it with the buttermilk. I really liked the added flavor from the buttermilk!! The only other difference from our family recipe, was mixing the seasoning with the flour and then adding the potatoes to it and shaking to coat. I think next time I would mix the seasoning with the flour, but then just sprinkle it evenly over the potatoes, as it seemed to really stick to the first potatoes in the bag and not on the others. Thanks for sharing a new favorite. Made for Susie's World Tour 2018.

review by:
(6 Aug 2018)

ImPat

I scaled back for one serve and used a medium Carisma potato (low GI) but when I put the buttermilk into the pan it curdled but went ahead and baked for an hour at 175C and the end result was delicious and very much enjoyed. Thank you Mikekey made for Pick Me tag game.

review by:
(23 Jan 2017)

breezermom

These are really good! Tagged because I had "real" buttermilk that I needed to use up, but so glad I made them. They are really creamy and rich tasting. I sprinkled some cheese over half of them to satisfy my cheese loving son, but otherwise stayed true to the recipe. Thanks for sharing! Made for your win in Football tag.

review by:
(8 Jan 2017)

Sheri

Great potatoes! I cut the recipe by half for just me and had them the next day too. The sourness in the milk made the potatoes taste extra good. I used some garlic too.

review by:
(13 Mar 2014)