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  • Blue Broccoli Potatoes Au Gratin

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    Blue Broccoli Potatoes Au Gratin
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 7 med russet potatoes, parboiled, peeled, and sliced thin
    • 2 1/2 Tbsp. unsalted butter
    • 1 clv garlic, crushed
    • 2 x shallots, chopped
    • 2 Tbsp. flour
    • 1 1/2 c. lowfat milk, at room temperature
    • 1 c. buttermilk, at room temperature
    • 1 tsp white pepper
    • 1/4 c. mayonnaise
    • 1 tsp Dijon mustard
    • 1/2 tsp Worcestershire sauce
    • 1/4 c. minced fresh parsley
    • 2 ounce blue cheese, crumbled
    • 3 c. sliced raw mushrooms
    • 1 c. grated Monterey Jack cheese
    • 1 1/2 c. coarsely crushed potato chips
    • 1 x 10-oz package frzn minced broccoli, thawed
    • 1 Tbsp. diced pimiento

    Directions

    1. Preheat oven to 350 degrees F. Arrange half of the potato slices in the bottom of a shallow buttered 2-1/2-qt casserole dish. Heat butter in a medium saucepan over low heat. Add in garlic and shallots; saute/fry 1 minute. Add in flour; stir, and cook 3 min more. Add in lowfat milk and buttermilk all at once. Cook, stirring constantly, till sauce thickens and bubbles. Remove from heat; stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley, and 1 oz blue cheese.
    2. Layer mushrooms over the potatoes; top with half the sauce. Sprinkle cheese over the sauce. Layer remaining potatoes over cheese; spoon remaining sauce over. Sprinkle with remaining blue cheese. Bake 45 min. Sprinkle potato chips over top; bake 10 min longer.
    3. Blanch broccoli. Arrange broccoli around outer edge of casserole; garnish with pimiento. Bake 5 min longer.

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