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Blue Broccoli Potatoes Au Gratin

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  • #69516
Blue Broccoli Potatoes Au Gratin - CDKitchen.com

serves/makes:
  
ready in:
  1-2 hrs

ingredients

7 medium russet potatoes, parboiled, peeled, and sliced thin
2 1/2 tablespoons unsalted butter
1 clove garlic, crushed
2 shallots, minced
2 tablespoons flour
1 1/2 cup milk, at room temperature
1 cup buttermilk, at room temperature
1 teaspoon white pepper
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley
2 ounces blue cheese, crumbled
3 cups sliced raw mushrooms
1 cup grated Monterey Jack cheese
1 1/2 cup coarsely crushed potato chips
1 package (10 ounce size) frozen chopped broccoli, thawed
1 tablespoon diced pimiento

directions

Preheat oven to 350 degrees F. Arrange half of the potato slices in the bottom of a shallow buttered 2-1/2-quart casserole dish.

Melt butter in a medium saucepan over low heat. Add garlic and shallots and saute for 1 minute. Add flour, then stir and cook 3 minutes more.

Add milk and buttermilk all at once. Cook, stirring constantly, until sauce thickens and bubbles. Remove from heat and stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley and 1 ounce blue cheese.

Layer mushrooms over the potatoes. Top with half the sauce. Sprinkle cheese over the sauce. Layer remaining potatoes over cheese, then spoon remaining sauce over. Sprinkle with remaining blue cheese.

Bake for 45 minutes. Sprinkle potato chips over top and bake 10 minutes longer.

Blanch broccoli. Arrange broccoli around outer edge of casserole. Garnish with pimiento. Bake 5 minutes longer.

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