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Home Cooking 6

Buttermilk in scallopped potatoes

Eujeanie | Feb 12, 2012 07:37 AM

I have a recipe I wanted to try that calls for heavy cream and blue cheese...I thought I would slim it down a little by substituting buttermilk. I think the more sour taste would be good, but I'm worried now that the buttermilk might not hold up to the baking and might separate or curdle. The recipe calls for the casserole to bake for an hour at 400.

Bad idea?

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