Buttermilk Blue Potatoes Au Gratin
Yield
6 servingsPrep
25 minCook
60 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | each |
potatoes
maine russet, medium, parboiled, peeled, and thinly sliced |
|
| 38 | ml |
butter
unsalted |
|
| 1 | clove |
garlic
crushed |
|
| 2 | each |
shallots
or green onions, minced |
*
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 355 | ml |
milk
at room temperature |
|
| 237 | ml |
buttermilk
at room temp |
|
| 5 | ml |
white pepper
|
|
| 59 | ml |
mayonnaise
|
|
| 5 | ml |
dijon mustard
|
|
| 1.3 | ml |
worcestershire sauce
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 57.8 | ml/g |
blue cheese
crumbled, divided |
|
| 7.1E+2 | ml |
mushrooms
raw, sliced |
|
| 237 | ml |
monterey jack cheese
grated |
|
| 355 | ml |
potato chips
coarsely crushed |
*
|
| 289 | ml/g |
broccoli, frozen
thawed, chopped |
|
| 15 | ml |
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.
