Ingredients
- 7 med Maine russet potatoes, parboiled, peeled, and thinly sliced
- 2 1/2 Tbsp. Unsalted butter
- 1 x Garlic clove, crushed
- 2 x Shallots or possibly green onions, chopped
- 2 Tbsp. Unbleached flour
- 1 1/2 c. Lowfat milk, at room temperature
- 1 c. Buttermilk, at room temp
- 1 tsp White pepper
- 1/4 c. Mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 1/4 c. Fresh parsley, minced
- 2 ounce Blue cheese, crumbled, divided
- 3 c. Raw mushrooms, sliced
- 1 c. Monterey jack, grated
- 1 1/2 c. Potato chips, coarsely crushed
- 1 x (10 ounce) pkg frzn minced broccoli, thawed
- 1 Tbsp. Canned pimento, diced
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Buttermilk Blue Potatoes Au Gratin
Servings: 6
Directions
- Arrange half of the potatoes in the bottom of a buttered 2 1/2-qt shallow casserole dish. Make the buttermilk-blue cheese sauce as follows: heat butter in a medium saucepan over low heat. Add in garlic and shallots and saute/fry for 1 minute. Add in flour, stir, and cook for 3 min more. Pour in lowfat milk and buttermilk all at once. Cook, stirring constantly, till sauce thickens and bubbles. Remove from heat and stir in white pepper, mayonnaise, mustard, Worcestershire, parsley and half of the blue cheese.
- Layer all the mushrooms over the potatoes in the casserole; top with half of the sauce and distribute the grated jack cheese over the sauce. Layer remaining potatoes over cheese and spoon remaining sauce on top. Sprinkle with remaining blue cheese. Bake at 350F for 45 min. Sprinkle potato chips over top and bake an additional 10 min. Meanwhile, blanch the broccoli. Arrange broccoli around outer edges of casserole and garnish with pimento; bake 5 min longer.
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