STREAMING NOW: Taste in Translation

Buttermilk Potatoes Au Gratin

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

Ingredients Nutrition

  • 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


  1. Heat oven to 350°F In saucepan, bring potatoes, and enough salted water to cover, to a boil. Cook 12 minutes more and drain.
  2. 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.
  3. In a bowl, combine potatoes and remaining sauce; spoon into a 1-1/2 quart ovenproof casserole dish.
  4. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a