Buttermilk Scalloped Potatoes
Recipe: #11460
December 10, 2013
Categories: Casseroles, Side Dishes, Onions, Potatoes, Potluck, Sunday Dinner, Oven Bake, No Eggs, Buttermilk, Kosher Dairy, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
6 Reviews
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