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Buttermilk Blue Potatoes Au Gratin

 

35

Yield

6

servings

Prep

25

min

Cook

60

min

Ready

85

min

Trans-fat Free, High Fiber
 

Ingredients

7 each potatoes
maine russet, medium, parboiled, peeled, and thinly sliced
2 ½ tablespoons butter
unsalted
1 clove garlic
crushed
2 each shallots
or green onions, minced
*
2 tablespoons unbleached all-purpose flour
1 ½ cups milk
at room temperature
1 cup buttermilk
at room temp
1 teaspoon white pepper
¼ cup mayonnaise
1 teaspoon dijon mustard
¼ teaspoon worcestershire sauce
¼ cup parsley leaves
fresh, chopped
2 ounces blue cheese
crumbled, divided
3 cups mushrooms
raw, sliced
1 cup monterey jack cheese
grated
1 ½ cups potato chips
coarsely crushed
*
10 ounces broccoli, frozen
thawed, chopped
1 tablespoon pimentos
canned, diced

Directions

Arrange half of the potatoes in the bottom of a buttered 2½-quart shallow casserole dish.

Make the buttermilk-blue cheese sauce as follows: melt butter in a medium saucepan over low heat.

Add garlic and shallots and sauté for 1 minute.

Add flour, stir, and cook for 3 minutes more.

Pour in milk and buttermilk all at once.

Cook, stirring constantly, until 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 350℉ (180℃) for 45 minutes.

Sprinkle potato chips over top and bake an additional 10 minutes.

Meanwhile, blanch the broccoli.

Arrange broccoli around outer edges of casserole and garnish with pimento; bake 5 minutes longer.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 412g (14.5 oz)
Amount per Serving
Calories 41338% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 380mg 16%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 20%
Sugars g
Protein 30g
Vitamin A 22% Vitamin C 65%
Calcium 33% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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