Ingredients
-
2
-
1/4
-
1
-
1/8
-
1
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Buttermilk Scalloped Potatoes,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.,Well, used peeled russets, sliced them super thin. Tossed them in a bowl with flour, salt and paprika. Heated buttermilk and butter along with onion powder (flooding and painting made me stoop to this level) and schlocked them in the oven. At the temp and time that they were supposed to be done, they were still hard and yucky. I covered them and cranked up the heat. Half an hour later they were bubbly and delicious. SO, proceed with caution. My glazed ham has had to wait for these late bloomers, but they are yummy.,used about 4 cups of sliced potatoes and loved the smell coming from the oven! However, the buttermilk curdled (though I did not let it boil), which did not make this dish very appetizing to look at nor eat. I think the tang of the buttermilk was a bit much for me – maybe a combination of milk and buttermilk would have worked better. Sorry for the negative review.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pre-Heat Oven to 350f. |
|
2
Done
|
Coat the Inside of a 2-Quart Casserole Dish With Nonfat Cooking Spray. |
|
3
Done
|
in a Large Zip-Type Plastic Bag, Combine Flour, Salt, Pepper and Paprika. |
|
4
Done
|
Add Potato Slices and Seal Bag. Shake Until Potato Slices Are Coated With Flour Mixture. |
|
5
Done
|
Layer Slices in Casserole Dish. |
|
6
Done
|
in a Medium Saucepan, Saute Onion in Butter Until Tender, About 5 Minutes. |
|
7
Done
|
Add Buttermilk to Pan and Heat; Do not Boil! |
|
8
Done
|
Pour Mixture Over Potatoes and Bake, Uncovered, 1 Hour or Until Potatoes Are Tender. |
