Buttermilk Blue Cheese Potatoes Au Gratin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make sure to parboil the potatoes until soft-firm.
  • Butter a 2-1/2-quart shallow casserole dish.
  • Set oven to 350°F.
  • Arrange half of the sliced par-boiled potatoes in the bottom of the prepared dish.
  • For the buttermilk-blue cheese sauce: melt butter in a medium saucepan over low heat.
  • Add in garlic and shallots; saute for 1 minute.
  • Add/whisk in flour, whisk and stir for 3 minutes more.
  • Pour in the half and half and room temperature buttermilk all at once; cook/whisk until sauce thicken and is bubbly.
  • Remove from heat, and stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley and half of the blue cheese; mix well to combine.
  • Layer all of the sliced mushrooms over the potatoes in the casserole dish; top with half of the cheese sauce, and distribute the grated jack cheese over the sauce.
  • Layer remaining potatoes over the jack cheese and sauce.
  • Spoon with remaining sauce on top.
  • Sprinkle with remaining blue cheese.
  • Bake for 45 minutes. Remove from oven and sprinkle the potato chips over top; return to oven for 10 minutes.
  • Remove from oven and arrange the cooked broccoli around the edges of the casserole (if using) and garnish with pimento (if using); bake for 5 minutes longer.
  • Absolutely delicious!
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