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.

• Ready In: 1 hr 14 mins
• Serves: 4

Ingredients

• 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

Directions

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.