Micro-Scalloped Buttermilk Potatoes

Author: Canadian Living

Fat trimmer: This recipe uses buttermilk (which has only 1% M.F. but is thick and rich-tasting) and 1% milk.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com


  • 1 teaspoon vegetable oil
  • 1 onion chopped
  • 1 clove garlic minced
  • 3/4 cups buttermilk
  • 2 tablespoons all-purpose flour
  • 3/4 cups 1% milk
  • 1/2 teaspoon salt
  • 1 pinch pepper
  • 2 cups thinly sliced peeled Yukon Gold potatoes
  • 1/4 cup shredded old Cheddar cheese
  • 1 tablespoon chopped fresh parsley


In 4-cup (1 L) glass measure or microwaveable dish combine oil, onion and garlic; microwave at High for 2 minutes, stirring once. Whisk buttermilk with flour until smooth; whisk in milk, salt and pepper. Stir into onion mixture; microwave at High for 4 minutes, stirring halfway through and at end.

In 6-cup (1.5 L) microwaveable casserole, combine potatoes with sauce; cover and microwave at Medium-High (70%), stirring halfway through, for about 20 minutes or until tender. Let stand for 5 minutes. Sprinkle with cheese; cover and let stand until melted. (Alternatively, broil until lightly browned.) Sprinkle with parsley.


Nutritional facts <b>Per serving:</b> about

  • Protein 7 g
  • Calories 160.0
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Micro-Scalloped Buttermilk Potatoes