Buttermilk Scalloped Potatoes

5 from 1 vote

This recipe is easily halved for 10 servings. Or you can double it if you're feeding your entire neighborhood and all their cousins. It's an easy dish to love and appeals to folks with both sophisticated palates and simple tastes. Kids love it, too. It's a suitable side dish for any non-pasta entree. Well, I suppose you could serve it with lasagna is you're running low on carbs. A mandolin makes quick work of slicing a gob of potatoes. If you don't have a mandolin, use a sharp life but keep the thickness uniform. Keep peeled potatoes in a bowl of water to prevent oxidation. Slice them just before they're ready to go in the pan.
5 pounds Yukon gold potatoes peeled and sliced 1/8th inch thick rounds
1/2 cup unsalted butter
1 sweet onion diced
2 to 3 cloves of garlic minced
3 tablespoons all-purpose flour
2 cups buttermilk
2 cups half and half
2 teaspoons kosher salt
1 teaspoon ground pepper

Spray a lasagna style pan with non-stick cooking spray.
Melt butter in a medium skillet over medium heat. Add onions and garlic, saute for 5 minutes or until onion starts to soften.
Whisk in flour and cook an additional three minutes to cook out the raw taste of flour.
Slowly whisk in buttermilk and half and half. Continue stirring over medium heat until liquid starts to bubble slightly.
Place half the potatoes in the prepared lasagna pan.
Pour half the buttermilk sauce over the potatoes.
Arrange remaining potatoes on top and pour on the rest of the buttermilk sauce.
Cover and cook for 45 minutes.
Uncover and cook for an additional 45 minutes or until potatoes are browned.
Serve hot.

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