Blue Broccoli Potatoes Au Gratin Recipe

Name: Blue Broccoli Potatoes Au Gratin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Heat butter in a medium saucepan over low heat.
3
Add in garlic and shallots; saute/fry 1 minute.
4
Add in flour; stir, and cook 3 min more.
5
Add in lowfat milk and buttermilk all at once.
6
Cook, stirring constantly, till sauce thickens and bubbles.
7
Remove from heat; stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley, and 1 oz blue cheese.
8
Layer mushrooms over the potatoes; top with half the sauce.
9
Sprinkle cheese over the sauce.
10
Layer remaining potatoes over cheese; spoon remaining sauce over.
11
Sprinkle with remaining blue cheese.
12
Bake 45 min.
13
Sprinkle potato chips over top; bake 10 min longer.
14
Blanch broccoli.
15
Arrange broccoli around outer edge of casserole; garnish with pimiento.
16
Bake 5 min longer.

1272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 7 med russet potatoes, parboiled, peeled, and sliced thin, 2 1/2 Tbsp. unsalted butter, 1 clv garlic, crushed, 2 x shallots, chopped, and more.

Yes, Blue Broccoli Potatoes Au Gratin Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!