Buttermilk Parmesan Potatoes


  • 14 small potatoes, peeled and cubed ( we like Yukon Gold)
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 tbs butter
  • 2 cloves garlic, minced
  • 1/4 cup minced red onion
  • 3 tbs butter
  • 1/2 cup flour
  • 1 tsp each of kosher salt and fresh cracked
  • black pepper
  • 1 cup milk
  • 1 cup buttermilk
This is a delicious side dish that is perfect for a family or holiday gathering.
  • Preheat oven to 350 degrees.
  • Lightly grease a (9×13) baking dish.
  • Arrange the potatoes over the bottom of the dish and set aside.
  • Melt 1 tbs of butter in a sauce pan over medium heat.
  • Add the garlic and onion and cook stirring occasionally until onion is translucent. About 5 minutes.
  • Stir in 3 tbs of butter and melt.
  • Sprinkle flour and salt and pepper and cook mixture, stirring constantly until flour is light brown, about 2 minutes.
  • Continue to stir the flour mixture while gradually pouring in the milk and butter milk.
  • Return mixture to boiling.
  • Stir in 1/2 cup of Parmesan cheese and cook for 2 minutes until melted and the mixture is smooth.
  • Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
  • Bake for 1/2 hour and stir.
  • Bake for another 1/2 hour longer and stir in remaining Parmesan and bake for 20 minutes more or until top is bubbly and golden.

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