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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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. 
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