Ingredients
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2/3
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1
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2
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1
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1
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-
1/2
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-
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-
-
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-
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Directions
Buttermilk Scalloped Potato & Onion With Swiss Cheese, Lovely crunchy top and soft juicy inside , Nice recipe I wasn’t actually sure how much potatoe to put, my potatoes weren’t really large so I put 2 medium (which = just under 1 lb) & that seemed to be just about right I also guessed on the salt & pepper but I think I went alittle crazy on the pepper For the cheese used a swiss/havariti mix (2 oz) & added 1/2 way through cooking We like our potatoes quite soft so I baked closer to 60 mins Thanks for sharing your recipe , I made this last night and we loved it! I got carried away peeling and slicing potatoes because I had some potatoes that were sprouting and getting ready to go bad So I ended up with a full casserole dish, or the equivalent of about 6 large potatoes (I should have increased the mustard, but didn’t think to do so at the time I will the next time I make a larger amount But it was buttery enough without increasing the butter ) I added extra buttermilk until the potatoes were coated — probably 1 1/2 cups (total) for my larger amount of potatoes The only Swiss cheese I had on hand was thin sliced for sandwiches, so I covered the top of the potatoes with 4 large, slightly overlapping slices, rather than grated cheese I added the cheese for the last 5-10 minutes since the slices were thin and also I had set the oven at 400 degrees before I’d decided which recipe to try, and never lowered the temp , and I didn’t want the cheese to burn It still took an hour to bake, at that temp I did omit the onion, as my husband hates onion — but I guessed that this recipe would taste great even without the onion — and I was right! (Other adaptations made, due to being on a very low sodium diet, were:, leaving out the salt and substituting a very small amount of NoSalt instead; I have a grinder of pepper blended with dried sweet peppers, tomatoes and garlic, which used instead of plain pepper, to help make up for not having salt; and the cheese was low sodium Swiss and used less than the enlarged recipe called for )
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Steps
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1
Done
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Preheat Oven to 350f. |
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2
Done
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Mash Together the Mustard and the Butter With a Tablespoon of Buttermilk; Set Aside. |
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3
Done
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Pour Enough of the Buttermilk to Cover the Bottom of an Au Gratin Dish. Layer Onion Slices and Potato Slices Alternately; Sprinkle Salt and Pepper to Taste Over Each Potato Layer and Put Blobs of the Butter Mixture on Each Layer of Potato; Ending With a Potato Layer and Butter Mixture Blobs. Pour the Rest of the Buttermilk Over All. Open Layers a Little With a Fork as You Pour to Let the Buttermilk Through. |
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4
Done
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Sprinkle Swiss Cheese Shreds Evenly Over the Top. Bake For 45 Minutes to 1 Hour or Until Potatoes Are Fork Tender and Top Is Browned and Crunchy. |
