Buttermilk Blue Potatoes Au Gratin Recipe

Buttermilk Blue Potatoes Au Gratin Recipe

Ingredients:

7 pcs of parboiled potatoes (russet, medium); peeled then sliced thinly
2-1/2 Tbsps of butter (unsalted)
1 pc of garlic clove (medium); crushed
2 pcs of shallots (or green onions); chopped finely
2 Tbsps of flour (unbleached)
1-1/2 c of milk (at room temperature)
1 c of buttermilk (at room temperature)
1 tsp of pepper (white)
1/4 c of mayonnaise
1 tsp of mustard (Dijon)
1/4 tsp of Worcestershire
1/4 c of chopped parsley (fresh)
2 oz of crumbled cheese (Blue)
3 c of sliced mushrooms (raw)
1 c of grated cheese (Monterey Jack)
1-1/2 c of potato chips; crushed coarsely
10 oz of chopped broccoli (frozen); thawed and blanched
1 Tbsp of diced pimento (canned)

Instructions:

Arrange one-half of potatoes on the base of buttered 2-1/2 quart shallow baking dish. Melt the butter inside a saucepan above gentle heat.

Saute garlic with shallots for one min. Add the flour then stir thoroughly; cook it for three mins.

Add buttermilk and milk; cook while constantly stirring till bubbly and thick. Take out from the heat then add pepper, mustard, mayonnaise, parsley, Worcestershire, one-half of cheese; stir thoroughly.

Arrange all mushrooms above potatoes, on one layer. Spoon over one-half of sauce then sprinkle over grated cheese.

Arrange the rest of potatoes on top, in one layer, then spoon over remaining one-half of sauce. Sprinkle over grated cheese.

Place inside the oven then bake 350 degrees F for forty-five mins. Sprinkle over crushed chips then bake for another 10 mins.

Decorate broccoli above the edge of the dish then garnish pimiento. Bake again for 5 mins.

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