Most Popular Menu Buttermilk Parmesan Potatoes

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Buttermilk Parmesan Potatoes

"I created this potato dish once I had leftover substances to deplete. They deliver a touch subtle twist to scalloped potatoes, and may make you want seconds! They also reheat nicely, this is when you have leftovers..."

Ingredients :

14 small potatoes, peeled and cubed
1 tablespoon butter
2 cloves garlic, minced
1/four cup minced red onion
3 tablespoons butter
1/three cup all-reason flour
1/2 teaspoon salt
1/4 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 tiers F (a hundred seventy five ranges C).
Lightly grease 9x13 inch baking dish. Arrange potatoes over the lowest of the dish, and set apart.
Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook dinner and stir till the onion is transparent, approximately five minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir till aggregate bubbles and thickens, about 2 minutes. Continue to stir the flour combination while regularly pouring inside the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; prepare dinner for 2 minutes until melted, and combination is clean. Pour the aggregate over the potatoes inside the baking dish, stirring to coat frivolously.
Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato aggregate again, and sprinkle with closing 1/four cup Parmesan cheese. Bake for 20 minutes greater.

Notes :

Reynolds® Aluminum foil can be used to preserve meals wet, cook dinner it frivolously, and make smooth-up simpler.

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