We enjoyed these hearty potatoes last night. I served them with garden green beans and beets on the side along with a salad and some hard boiled eggs for a simple Friday supper.
Scrub as many potatoes as you like, and butter a flat baking dish big enough to hold your potatoes; I used my 11x15" glass dish. A Salad Shooter works perfectly to slice the potatoes uniformly thin, and you can 'shoot' them right into the prepared dish minimizing cleanup. In a small bowl mix together your 'sauce' using a small whisk. For this large pan of potatoes I used 3 cups of buttermilk and 3/4 cup of flour (King Arthur white whole wheat). You can easily adjust the amounts for a smaller pan, using 1/4 cup of flour for every cup of buttermilk. Pour the mixture evenly over the potatoes. Sprinkle with salt and pepper if you like. Cover tightly with foil and bake in a 400 degree F oven. After about a half and hour I take them out of the oven and cover the potatoes with a very generous layer of grated sharp cheddar cheese. It's very handy to use the Shooter again for grating the cheese, right on top of the potatoes. Replace foil and bake for another half an hour or so until potatoes test done with a fork. Remove foil and bake uncovered for another five or ten minutes or so to let the cheese get nice and toasty brown.
You can sprinkle parsley or chives in with the potatoes, or sprinkle a generous amount of paprika on top of the cheese if you'd like to dress them up just a bit, or you can have them plain and simple if your children don't like funny green stuff in their potatoes.