Buttermilk Scalloped Potatoes

photo by Annacia





- Ready In:
- 1hr 14mins
- Ingredients:
- 7
- 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
- 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.
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Reviews
-
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.
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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.
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I substituted a third of the liquid with milk, and added ham and cheddar cheese to the layers of potatoes, and it needed an extra 15 minutes or so on top of the hour called for in the recipe, but it came out perfect. So clever to flour the potatoes and avoid having to put together a bechamel. Definitely a keeper, thank you!
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Well, I 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.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.