Buttermilk Scalloped Potatoes

Total Time
1hr 14mins
Prep 10 mins
Cook 1 hr 4 mins

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.

Ingredients Nutrition


  1. Pre-heat oven to 350°F.
  2. Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
  3. In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
  4. Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
  5. Layer slices in casserole dish.
  6. In a medium saucepan, saute onion in butter until tender, about 5 minutes.
  7. Add buttermilk to pan and heat; DO NOT BOIL!
  8. Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.
Most Helpful

MMmmmm Comfort food at it's best. So rich and creamy. I did add in a handful of shredded cheese the last few minutes of baking and also used smoked paprika. Made for HolidayTag.

CoffeeB December 20, 2009

What a great recipe. I love the idea of flouring the slices first. What really impressed me the most is that it had a cheeseyness to it. The paprika gave it a soft orange color and I guess it was the buttermilk that gave it pseudo cheese effect. I made a half recipe and it was perfect for DH and I, it still required the full amount of oven time. A+ Mikekey :D.

Annacia December 15, 2009

What a great low-fat alternative to the rich, cream-laden scalloped potatoes I used to make. I've been missing them but not anymore now I've found this. I've had trouble before with our Aussie buttermilk curdling when I heated it, so I just took it to around blood temp for this. It still curdled, but the flour seemed to fix the problem.

JustJanS April 27, 2011