Prep 15 mins
Cook 45 mins
Lovely crunchy top and soft juicy inside.
- 2⁄3 cup buttermilk
- 1 tablespoon grainy mustard
- 2 tablespoons butter, softened
- 1 large roasting potato, thinly sliced
- 1 medium sweet onion, thinly sliced
- salt and pepper
- 1⁄2 cup swiss cheese, shredded
- Preheat oven to 350°F.
- Mash together the mustard and the butter with a tablespoon of buttermilk; set aside.
- 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.
- 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.
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 I 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 I used instead of plain pepper, to help make up for not having salt; and the cheese was low sodium Swiss and I used less than the enlarged recipe called for.)