Buttermilk Potatoes Au Gratin

"The buttermilk adds a really creamy texture to this au gratin recipe, and the four-cheese sauce mix gives a nice cheesy taste, but one that doesn't overpower the potato flavor in the dish."
 
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Ready In:
50mins
Ingredients:
5
Serves:
6
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ingredients

  • 2 lbs red baby potatoes, thinly sliced
  • 1 12 ounces knorr four cheese pasta sauce mix, such as Knorr brand
  • 1 12 cups buttermilk
  • 4 tablespoons chopped chives, divided
  • 1 -2 tablespoon Dijon mustard, to taste
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directions

  • Heat oven to 350°F In saucepan, bring potatoes, and enough salted water to cover, to a boil. Cook 12 minutes more and drain.
  • Meanwhile, prepare sauce mix according to package directions, substituting buttermilk for regular milk. Stir in 2 tablespoons of the chives, and the mustard. Reserve 1/2 cup of the sauce.
  • In a bowl, combine potatoes and remaining sauce; spoon into a 1-1/2 quart ovenproof casserole dish.
  • Bake uncovered for 20 minutes, or until heated through, pouring reserved sauce over potatoes during the last 5 minutes of cooking. Sprinkle with remaining chives and serve.

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RECIPE SUBMITTED BY

Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
 
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