Food recipes
Buttermilk Potatoes Au Gratin
Buttermilk Potatoes Au Gratin Ingredients: potatoes, raw, skin sauce, pasta, spaghetti/marinara, ready-to-serve milk, buttermilk, fluid, cultured, lowfat chives, raw mustard, prepared, yellow Directions: Heat oven to...
Buttermilk Potatoes Au Gratin
Ingredients:
potatoes, raw, skin
sauce, pasta, spaghetti/marinara, ready-to-serve
milk, buttermilk, fluid, cultured, lowfat
chives, raw
mustard, prepared, yellow
Directions:
Heat oven to 350F 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.
Ingredients:
potatoes, raw, skin
sauce, pasta, spaghetti/marinara, ready-to-serve
milk, buttermilk, fluid, cultured, lowfat
chives, raw
mustard, prepared, yellow
Directions:
Heat oven to 350F 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.