Buttermilk Scalloped Potatoes with Rosemary and Sweet Potato

By Julie

Serves 4-6

Time: 60-80min.  20 min prep, 40-60 min bake.

Sometimes you change out a few ingredients, randomly, and it turns into something amazing.  That’s what happened tonight with my scalloped potatoes.  I had some buttermilk leftover from a chocolate cake that I made and some fresh rosemary that needed to be used up.  So I decided to make scalloped potatoes to go with our ham dinner.  Good decision right?  Except then after prepping the white sauce I discovered that I only had 4 potatoes, not good when you’re making dinner for 4 and company is coming imminently.  I did have 2 sweet potatoes though, so I though, meh, how bad can it be?  It wasn’t bad.  It was amazing.

You Will Need

  • 1/4 cup of butter
  • 1/4 cup flour
  • 4 garlic cloves – minced
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 1 tbsp fresh rosemary
  • 2 1/2 cups buttermilk
  • 1 medium onion – halved and sliced
  • 4 med-large potatoes – very thinly sliced
  • 2 small sweet potatoes – a litrtle thicker than the potatoes

Prepare The White Sauce

Melt butter in sauce pan over medium heat.  Add garlic and cook for 1 min, then add salt, pepper, rosemary and flour.  Whisk in buttermilk slowly, incorporating it into the flour and butter mixture.  Bring to a boil and reduce to simmer until thickened, about 3 minutes.  Remove from heat.

Prepare The Potatoes

Preheat oven to 350f. Place a layer of potatoes in an 8×8 baking dish.  Top with half of the onion and cover with a layer of sweet potato. Finish with a layer of onion and then a layer of potato.  Pour the white sauce over top and cover tightly with foil. Bake for 40-60 min or until potatoes are tender.  The thicker your potatoes the longer it takes to cook.  Sweet potatoes will cook faster than the regular potatoes so make sure both are tender before serving.

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