Buttermilk Blue Potatoes Au Gratin Recipe

Name: Buttermilk Blue Potatoes Au Gratin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 med Maine russet potatoes, parboiled, peeled, and thinly sliced; 2 1/2 Tbsp. Unsalted butter; 1 x Garlic clove, crushed; 2 x Shallots or possibly green onions, chopped; 2 Tbsp. Unbleached flour; 1 1/2 c. Lowfat milk, at room temperature; 1 c. Buttermilk, at room temp; 1 tsp White pepper; 1/4 c. Mayonnaise; 1 tsp Dijon mustard; 1/4 tsp Worcestershire sauce; 1/4 c. Fresh parsley, minced; 2 ounce Blue cheese, crumbled, divided; 3 c. Raw mushrooms, sliced; 1 c. Monterey jack, grated; 1 1/2 c. Potato chips, coarsely crushed; 1 x (10 ounce) pkg frzn minced broccoli, thawed; 1 Tbsp. Canned pimento, diced

Servings: persons

7 med Maine russet potatoes, parboiled, peeled, and thinly sliced
2 1/2 Tbsp. Unsalted butter
1 x Garlic clove, crushed
2 x Shallots or possibly green onions, chopped
2 Tbsp. Unbleached flour
1 1/2 c. Lowfat milk, at room temperature
1 c. Buttermilk, at room temp
1 tsp White pepper
1/4 c. Mayonnaise
1 tsp Dijon mustard
1/4 tsp Worcestershire sauce
1/4 c. Fresh parsley, minced
2 ounce Blue cheese, crumbled, divided
3 c. Raw mushrooms, sliced
1 c. Monterey jack, grated
1 1/2 c. Potato chips, coarsely crushed
1 x (10 ounce) pkg frzn minced broccoli, thawed
1 Tbsp. Canned pimento, diced

1
Arrange half of the potatoes in the bottom of a buttered 2 1/2-qt shallow casserole dish.
2
Make the buttermilk-blue cheese sauce as follows: heat butter in a medium saucepan over low heat.
3
Add in garlic and shallots and saute/fry for 1 minute.
4
Add in flour, stir, and cook for 3 min more.
5
Pour in lowfat milk and buttermilk all at once.
6
Cook, stirring constantly, till sauce thickens and bubbles.
7
Remove from heat and stir in white pepper, mayonnaise, mustard, Worcestershire, parsley and half of the blue cheese.
8
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.
9
Layer remaining potatoes over cheese and spoon remaining sauce on top.
10
Sprinkle with remaining blue cheese.
11
Bake at 350F for 45 min.
12
Sprinkle potato chips over top and bake an additional 10 min.
13
Meanwhile, blanch the broccoli.
14
Arrange broccoli around outer edges of casserole and garnish with pimento; bake 5 min longer.

1050

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

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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 Maine russet potatoes, parboiled, peeled, and thinly sliced, 2 1/2 Tbsp. Unsalted butter, 1 x Garlic clove, crushed, 2 x Shallots or possibly green onions, chopped, and more.

Yes, Buttermilk Blue 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!