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  Recipe Home » Misc » Buttermilk Blue Potatoes Au Gratin
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  Buttermilk Blue Potatoes Au Gratin
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 202
Ingredients:
7 medium Maine russet potatoes, parboiled, peeled, and thinly sliced
2 1/2 tbsp Unsalted butter
1 Garlic clove, crushed
2 Shallots or green onions, minced
2 tbsp Unbleached flour
1 1/2 cup Milk, at room temperature
1 cup Buttermilk, at room temp
1 tsp White pepper
1/4 cup Mayonnaise
1 tsp Dijon mustard
1/4 tsp Worcestershire sauce
1/4 cup Fresh parsley, chopped
2 oz Blue cheese, crumbled, divided
3 cup Raw mushrooms, sliced
1 cup Monterey jack, grated
1 1/2 cup Potato chips, coarsely crushed
1 (10 oz) pkg frozen chopped broccoli, thawed
1 tbsp Canned pimento, diced
Instructions:
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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