Buttermilk Blue Potatoes Au Gratin
Submitted by xraykay
Loaded potatoes au gratin with tangy buttermilk blue cheese sauce, sliced mushrooms, Monterey Jack, and a crushed potato chip topping. Rich, layered, and unforgettable.
YIELD
6 servingsPREP
25 minCOOK
60 minREADY
85 minThis is not your grandmother’s scalloped potatoes. Well, maybe it is, but she was holding out on you.
Layers of thinly sliced russets get blanketed in a from-scratch buttermilk blue cheese sauce spiked with Dijon mustard, Worcestershire, and a sneaky spoonful of mayo that makes everything impossibly silky.
Sliced mushrooms hide between the layers alongside grated Monterey Jack, and the whole thing gets crowned with crushed potato chips that shatter when you dig your spoon in.
Blanched broccoli florets ring the edges for color and crunch, with diced pimentos adding little jewel-toned pops.
Chef Tips
- Parboil and slice the potatoes thin so they cook through evenly in the casserole. Thick slices will still be crunchy in the center.
- Bring milk and buttermilk to room temperature before adding to the roux. Cold dairy causes lumps.
- Add the potato chips only in the last 10 minutes of baking so they stay crispy and golden, not soggy.
- This casserole reheats beautifully. Make it a day ahead for holidays and warm it covered at 325F.
Ingredients
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.
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