Buttermilk Ranch Potato Gratin Recipes

BUTTERMILK RANCH POTATO GRATIN

Steps:

• Preheat oven to 375°F.
• Place small skillet over medium-low heat and fry bacon until crisp. Remove from pan with slotted spoon and drain on paper towels. Set aside.
• Add cabbage to bacon fat in pan; toss to coat. Slowly let cabbage wilt; add bacon back to pan. Season with salt and freshly ground black pepper.
• Remove from heat and add chives, reserving small portion for garnish.
• Generously butter bottom and sides of ovenproof casserole dish.
• In large bowl, combine potatoes, buttermilk, 1 cup of Parmesan and dressing mix. Season with salt and freshly ground black pepper.
• Using hands, place layer of potatoes in casserole dish. Sprinkle with Parmesan and repeat with two more layers. Spoon cabbage mixture on top and spread evenly over potatoes. Top with two more layers of potatoes and Parmesan. Sprinkle with remaining Parmesan. Cover dish with aluminum foil; bake for 1 hour. Remove foil and bake for additional 30 minutes, until golden brown. Rest for 10 minutes before serving.
• Garnish with fresh chives.

BUTTERMILK POTATOES AU GRATIN

Steps:

• Heat oven to 350°F 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.

BUTTERMILK SCALLOPED POTATOES

Steps:

• Pre-heat oven to 350°F.
• Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
• In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
• Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
• Layer slices in casserole dish.
• In a medium saucepan, saute onion in butter until tender, about 5 minutes.
• Add buttermilk to pan and heat; DO NOT BOIL!
• Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.