Buttermilk Potatoes Au Gratin: A Comfort Food Classic

I remember my grandmother, bless her heart, always had a knack for transforming simple ingredients into something extraordinary. Her potato dishes were legendary, and while this Buttermilk Potatoes Au Gratin isn’t exactly her recipe, the creamy, comforting flavors always bring me back to her kitchen. The aroma of baked potatoes mingled with cheese is a memory I cherish, and this recipe, with its tangy buttermilk twist, adds a whole new dimension to that classic comfort. It’s a dish that warms the soul, perfect for a cozy night in or a special occasion.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• 2 lbs red baby potatoes, thinly sliced
• 1 1⁄2 ounces Knorr Four Cheese Pasta Sauce Mix (or similar)
• 1 1⁄2 cups buttermilk
• 4 tablespoons chopped chives, divided
• 1-2 tablespoons Dijon mustard, to taste

Equipment Needed

• Large saucepan
• 1 1/2 quart ovenproof casserole dish
• Mixing bowl
• Measuring cups and spoons
• Sharp knife or mandoline for slicing potatoes

Instructions

1. Preheat your oven to 350°F (175°C). This temperature allows for even cooking and prevents the cheese from browning too quickly.
2. In a large saucepan, combine the thinly sliced red baby potatoes with enough salted water to completely cover them. Bring the water to a boil over high heat. Adding salt to the water seasons the potatoes from the inside out.
3. Once boiling, reduce the heat slightly and continue to cook the potatoes for 12 minutes. The potatoes should be partially cooked but still firm enough to hold their shape.
4. Drain the potatoes thoroughly in a colander. Ensure all excess water is removed to prevent a watery au gratin.
5. While the potatoes are cooking, prepare the cheese sauce. Follow the package directions on the Knorr Four Cheese Pasta Sauce Mix, but substitute the buttermilk for regular milk. Buttermilk adds a lovely tang and richness to the sauce.
6. Stir in 2 tablespoons of the chopped chives and the Dijon mustard into the prepared cheese sauce. Adjust the amount of Dijon mustard to your taste preference; start with 1 tablespoon and add more if you desire a more pronounced flavor.
7. Reserve 1/2 cup of the cheese sauce. This reserved sauce will be used later to add extra moisture and flavor during the final stages of baking.
8. In a large mixing bowl, gently combine the drained and cooked potatoes with the remaining cheese sauce, ensuring that the potatoes are evenly coated.
9. Spoon the potato mixture into a 1-1/2 quart ovenproof casserole dish. Spread the mixture evenly in the dish.
10. Bake uncovered for 20 minutes.
11. After the initial 20 minutes of baking, pour the reserved 1/2 cup of cheese sauce evenly over the potatoes. This will add moisture and prevent the top from drying out.
12. Continue baking for another 5 minutes, or until the potatoes are heated through and the sauce is bubbly and lightly golden. Keep a close eye on it to prevent burning.
13. Remove the casserole dish from the oven and sprinkle the remaining 2 tablespoons of chopped chives over the top.
14. Let the au gratin rest for a few minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

Expert Tips & Tricks

• Potato Slicing Consistency: For even cooking, it’s crucial to slice the potatoes thinly and uniformly. A mandoline can be helpful for achieving consistent slices. If you don’t have a mandoline, use a sharp knife and take your time.
• Buttermilk Temperature: Using room-temperature buttermilk can help the cheese sauce come together more smoothly. Take the buttermilk out of the refrigerator about 30 minutes before you start cooking.
• Cheese Sauce Consistency: If the cheese sauce seems too thick, add a splash more buttermilk to thin it out. Conversely, if it’s too thin, simmer it gently on the stovetop for a few minutes to thicken it.
• Flavor Boost: Consider adding a pinch of garlic powder or onion powder to the cheese sauce for an extra layer of flavor. A dash of smoked paprika can also add a nice smoky note.
• Make-Ahead Option: You can assemble the au gratin ahead of time and store it in the refrigerator for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking directly from the refrigerator.
• Preventing Sticking: To prevent the potatoes from sticking to the casserole dish, lightly grease the dish with butter or cooking spray before adding the potato mixture.

Serving & Storage Suggestions

Serve the Buttermilk Potatoes Au Gratin hot, as a side dish alongside your favorite main course. It pairs beautifully with roasted chicken, grilled steak, or even a vegetarian lentil loaf. Garnish with a few extra fresh chives for a pop of color.

For storing leftovers, allow the au gratin to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 3 days.

To reheat, preheat your oven to 350°F (175°C). Place the leftover au gratin in an ovenproof dish and bake for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave, but the texture may be slightly softer. The au gratin is not recommended to be frozen, as the buttermilk sauce may separate upon thawing, leading to a grainy or watery texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	132.7 kcal	N/A
Calories from Fat	7 g	5%
Total Fat	0.8 g	1%
Saturated Fat	0.4 g	1%
Cholesterol	2.5 mg	0%
Sodium	101.5 mg	4%
Total Carbohydrate	27 g	8%
Dietary Fiber	3.8 g	15%
Sugars	4.8 g	N/A
Protein	4.7 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Cheese Variations: Experiment with different cheese combinations. Gruyere, sharp cheddar, or even a touch of blue cheese can add unique flavors to the au gratin.
• Spice It Up: Add a pinch of red pepper flakes to the cheese sauce for a little heat.
• Vegetable Additions: Incorporate other vegetables such as thinly sliced onions, garlic, or mushrooms into the potato mixture for added flavor and texture. Sauté them lightly before adding them to the au gratin.
• Herbs: Experiment with different herbs such as thyme, rosemary, or parsley in addition to the chives. Fresh herbs will provide the most flavor.
• Gluten-Free: Ensure the cheese sauce mix is gluten-free to make this dish entirely gluten-free. Knorr brand may not be gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of potato?
A: Yes, Yukon Gold or Russet potatoes can be used in place of red baby potatoes. Just be sure to slice them thinly and evenly for consistent cooking.

Q: Can I make this dish ahead of time?
A: Yes, you can assemble the au gratin ahead of time and store it in the refrigerator for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking directly from the refrigerator.

Q: What if I don’t have buttermilk?
A: You can make a substitute by adding 1 1/2 tablespoons of lemon juice or white vinegar to regular milk. Let it sit for 5 minutes to curdle slightly before using.

Q: How do I prevent the potatoes from sticking to the dish?
A: Lightly grease the casserole dish with butter or cooking spray before adding the potato mixture.

Q: Can I freeze this au gratin?
A: Freezing is not recommended as the buttermilk sauce may separate upon thawing, resulting in a grainy or watery texture. It is best enjoyed fresh or as leftovers stored in the refrigerator.

Final Thoughts

This Buttermilk Potatoes Au Gratin is more than just a side dish; it’s a celebration of simple ingredients transformed into something truly special. The creamy texture, the tangy buttermilk, and the cheesy goodness all combine to create a dish that’s both comforting and satisfying. I encourage you to try this recipe and make it your own. Feel free to experiment with different cheeses, herbs, and spices to create a flavor profile that you love. And please, share your feedback – I’d love to hear what you think! Pair this delightful au gratin with a crisp green salad and a glass of chilled white wine for a truly memorable meal.