Ingredients Jump to Instructions ↓

  1. 14 small potatoes, peeled and cubed

  2. 1 tablespoon butter

  3. 2 cloves garlic, minced

  4. 1/4 cup minced red onion

  5. 3 tablespoons butter

  6. 1/3 cup all-purpose flour

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 1 cup 2% milk

  10. 1 cup buttermilk

  11. 1 cup freshly grated Parmesan cheese, divided

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside. Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly. Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.


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