Buttermilk Blue Potatoes Au Gratin

* Exported from MasterCook *

BUTTERMILK BLUE POTATOES AU GRATIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 md Maine russet potatoes
- parboiled, peeled,
- and thinly sliced
2 1/2 tb Unsalted butter
1 Garlic clove -- crushed
2 Shallots or green onions
- minced
2 tb Unbleached flour
1 1/2 c Milk -- at room temperature
1 c Buttermilk -- at room temp
1 t White pepper
1/4 c Mayonnaise
1 t Dijon mustard
1/4 ts Worcestershire sauce
1/4 c Fresh parsley -- chopped
2 oz Blue cheese -- crumbled,
- divided
3 c Raw mushrooms -- sliced
1 c Monterey jack -- grated
1 1/2 c Potato chips -- coarsely
- crushed
1 (10 oz) pkg frozen
- chopped broccoli -- thawed
1 tb Canned pimento -- diced

Arrange half of the potatoes in the bottom of a
buttered 2 1/2-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 saute 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 350F 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.



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