Why You’ll Love this Buttermilk Potatoes Au Gratin Recipe
Why will you love this Buttermilk Potatoes Au Gratin recipe? It’s a creamy, dreamy dish that elevates any meal.
The combination of tender red baby potatoes and rich buttermilk creates a luscious texture that’s simply irresistible. I can’t get enough of the depth of flavor from the four cheese sauce mix, which adds a cheesy goodness you’ll crave.
Plus, the hint of Dijon mustard gives it a delightful twist that surprises your taste buds. This dish is perfect for gatherings or a cozy dinner at home, and it’s so easy to make that you’ll find yourself whipping it up again and again!
Ingredients of Buttermilk Potatoes Au Gratin
When it comes to making Buttermilk Potatoes Au Gratin, gathering the right ingredients is a key step to ensuring that your dish turns out absolutely scrumptious. This recipe is all about balancing flavors and textures, so let’s make sure you have everything you need before diving into the cooking process. Plus, who doesn’t love a good cheesy potato dish?
Here’s what you’ll need for the Buttermilk Potatoes Au Gratin:
- 2 lbs red baby potatoes, thinly sliced
- 1 1/2 ounces Knorr four cheese pasta sauce mix (or a similar cheese sauce mix)
- 1 1/2 cups buttermilk
- 4 tablespoons chopped chives, divided
- 1 – 2 tablespoons Dijon mustard, to taste
Now, before you start cooking, let’s chat a bit about these ingredients. Red baby potatoes are fantastic for this dish because their waxy texture holds up well during cooking, and they’ve a lovely creamy taste.
If you can’t find red baby potatoes, you can use Yukon golds instead; they’ll do just fine. And buttermilk? Oh, it really takes this dish to the next level, giving it that luscious, creamy texture.
If you’re feeling adventurous, you could even try mixing in other herbs or spices to customize it. Just remember, cooking is all about experimenting and finding what flavors speak to you, even if that means you might end up with a potato casserole that’s more “what was I thinking?” than “wow, that’s delicious.”
Happy cooking!
How to Make Buttermilk Potatoes Au Gratin
Alright, let’s plunge into the delicious world of Buttermilk Potatoes Au Gratin. First off, you’ll want to preheat your oven to a cozy 350°F. While that’s warming up, grab those 2 lbs of red baby potatoes and slice them thinly. The thinner, the better, because we want them to cook evenly and soak up all that creamy goodness.
Toss those sliced potatoes into a saucepan, cover them with enough salted water, and bring it to a boil. This is where patience comes in—let them cook for about 12 minutes until they’re just tender. You want them to hold their shape but be soft enough to melt in your mouth. Once they’re done, drain the potatoes and set them aside for a moment.
Now, let’s whip up that creamy sauce. In a separate bowl, prepare the 1 ½ ounces of Knorr four cheese pasta sauce mix according to the package directions, but here’s the twist—substitute 1 ½ cups of buttermilk for the regular milk. This is where the magic happens; buttermilk adds a rich, tangy flavor that makes your potatoes sing.
Stir in 2 tablespoons of chopped chives and a splash of Dijon mustard—start with 1 tablespoon and add more if you’re feeling bold. This flavor combination is where you can really get creative, so don’t be shy! Once your sauce is ready, save about ½ cup of it for later, and mix the rest with the potatoes in a large bowl.
Next, find yourself a 1 ½ quart ovenproof casserole dish and spoon that potato-sauce mixture right in. It might look a little messy, but trust me, it’s going to turn into something heavenly.
Pop it in the oven and let it bake uncovered for 20 minutes. Here’s a little tip: pour that reserved sauce over the potatoes during the last 5 minutes of baking. It’s like a little gift you give to your dish right before it’s ready to shine.
Once it’s out of the oven, sprinkle on the remaining 2 tablespoons of chives, and voilà! You’ve got a beautiful, bubbly Buttermilk Potatoes Au Gratin ready to impress your family or friends. Just try to resist the urge to plunge in immediately; it’s hard, I know. Enjoy!
Buttermilk Potatoes Au Gratin Substitutions & Variations
If you’re looking to customize your Buttermilk Potatoes Au Gratin, there are plenty of substitutions and variations to explore.
For a creamier texture, try using heavy cream instead of buttermilk, or add cream cheese for richness. You can swap in different cheeses, like sharp cheddar or Gruyère, to suit your taste.
If you want to spice things up, consider adding minced garlic or red pepper flakes.
For a healthier twist, replace red potatoes with sweet potatoes or cauliflower.
Finally, incorporating herbs like rosemary or thyme can elevate the flavor and make it uniquely yours.
Enjoy experimenting!
What to Serve with Buttermilk Potatoes Au Gratin
Buttermilk Potatoes Au Gratin pairs beautifully with a variety of dishes, making it a versatile side for any meal.
I love serving it alongside roasted chicken or grilled steak, as the creamy potatoes complement the savory flavors perfectly.
For a lighter option, it goes well with pan-seared fish and a fresh salad.
If you’re in the mood for a vegetarian feast, try pairing it with sautéed greens or stuffed bell peppers.
Don’t forget to add some crusty bread to soak up that delicious sauce!
Trust me, your guests will be raving about this combination.
Additional Tips & Notes
While preparing Buttermilk Potatoes Au Gratin, I’ve found a few tips that can elevate your dish.
First, don’t skip the chives; they add a fresh, vibrant flavor. If you want extra creaminess, consider mixing in some cream cheese or shredded cheese into your sauce.
For a golden top, broil the dish for a couple of minutes at the end—just keep an eye on it!
Finally, let your gratin sit for about 10 minutes after baking. This helps it set and makes serving easier.
Trust me, these little tweaks will make your buttermilk potatoes even more delicious!