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.
- 2 large baking potatoes, peeled and sliced thin
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1⁄8 teaspoon paprika
- 1 medium onion, peeled and chopped
- 2 tablespoons unsalted butter
- 2 cups low-fat buttermilk
- Pre-heat oven to 350°F.
- Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
- In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
- Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
- Layer slices in casserole dish.
- In a medium saucepan, saute onion in butter until tender, about 5 minutes.
- Add buttermilk to pan and heat; DO NOT BOIL!
- Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.
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.
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.
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.