2 large baking potatoes
1/4 c. whole wheat flour
1 tsp. salt
2 Tbsp. butter
1 med. onion, chopped
2 c. buttermilk
Directions:
Classic creamy scalloped potatoes with a tart Dutchy twist.
Yield:
6 servings.
Preheat oven to 350°F.
Peel potatoes and slice very thin. Combine salt and flour, dredge slices in flour/salt mixture. Place in
9x13 baking pan
.
Saute onion in butter, add buttermilk to pan just long enough to heat. Pour buttermilk mixture over potatoes. Garnish with fresh ground pepper.
Bake at 350°F for 1 hour.
Submitted by Gretchen Grant
Contributed on: and modified on Saturday May 15th, 2010
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