Buttermilk Parmesan Potatoes

Buttermilk Parmesan Potatoes

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I created this potato dish considering I had leftover ingredients to use up. They find the money for a little subtle turn slope to scalloped potatoes, and may make you nonappearance seconds! They along with reheat well, that is if you have leftovers...

The ingredient of Buttermilk Parmesan Potatoes

  1. 14 small potatoes, peeled and cubed
  2. 1 tablespoon butter
  3. 2 cloves garlic, minced
  4. u00bc cup minced red onion
  5. 3 tablespoons butter
  6. u2153 cup all-purpose flour
  7. u00bd teaspoon salt
  8. u00bc teaspoon pepper
  9. 1 cup 2% milk
  10. 1 cup buttermilk
  11. 1 cup freshly grated Parmesan cheese, estranged

The instruction how to make Buttermilk Parmesan Potatoes

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease 9x13 inch baking dish. Arrange potatoes exceeding the bottom of the dish, and set aside.
  3. Melt 1 tablespoon butter in a saucepan exceeding medium heat. go to the garlic and onion; cook and protest until the onion is transparent, nearly 5 minutes. demonstrate in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper on top of higher than the onion mixture. Cook and disturb until join up bubbles and thickens, very nearly 2 minutes. Continue to move around the flour join up while gradually pouring in the milk and buttermilk, and return the blend to boiling. disquiet in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and fusion is smooth. Pour the merger beyond the potatoes in the baking dish, stirring to coat evenly.
  4. Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, excite the potato mix again, and sprinkle as soon as permanent 1/4 cup Parmesan cheese. Bake for 20 minutes more.

Nutritions of Buttermilk Parmesan Potatoes

calories: 362.9 calories
carbohydrateContent: 55.5 g
cholesterolContent: 29.9 mg
fatContent: 10.7 g
fiberContent: 5.3 g
proteinContent: 13.2 g
saturatedFatContent: 6.5 g
servingSize:
sodiumContent: 440.3 mg
sugarContent: 6.2 g
transFatContent:
unsaturatedFatContent:

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