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Recipe for Buttermilk Blue Cheese Potatoes Au Gratin | Almanac.com

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Buttermilk Blue Cheese Potatoes Au Gratin

Buttermilk Blue Cheese Potatoes Au Gratin

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
6 servings
Category
Potatoes
Course
Side Dishes
Preparation Method
Bake
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
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Our Buttermilk Blue Cheese Potatoes Au Gratin is so cheesy good. The tang of buttermilk with blue cheese gives the potatoes a rich flavor that pairs well with chicken, turkey, beef, or pork. 

As we mention below, just make sure your buttermilk is at room temperature before using for the recipe.

Ingredients
7 medium russet potatoes, parboiled, peeled, and thinly sliced
2-1/2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
2 tablespoons all-purpose flour
1-1/2 cups milk, at room temperature
1 teaspoon white pepper
1/4 cup mayonnaise
1 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley
2 ounces blue cheese, crumbled, divided
1 cup buttermilk, at room temperature
3 cups sliced mushrooms
1 cup grated Monterey Jack cheese
1-1/2 cups coarsely crushed potato chips
2 cups chopped broccoli
1 tablespoon diced pimiento, for garnish
Instructions

Preheat the oven to 350ºF. Grease a shallow 2-1/2-quart casserole. Arrange half of the potato slices in the bottom of the prepared dish and set aside. In a medium saucepan over low heat, melt the butter. Add the garlic and shallots and saute for 1 minute. Add the flour, stir or whisk to blend, and cook for 3 minutes more. Add the milk. Cook, stirring constantly, until the sauce thickens and bubbles. Remove the saucepan from the heat. Add the pepper, mayonnaise, mustard, Worcestershire sauce, parsley, and half of the blue cheese and stir to incorporate. Add the buttermilk and stir. Layer the mushrooms over the potatoes in the casserole. Spread half of the sauce on top, then sprinkle with the Monterey Jack cheese. Layer the remaining potatoes over the cheese and cover with the remaining sauce. Sprinkle with the remaining blue cheese. Bake for 45 minutes. Distribute the potato chips on top and bake for 10 minutes more. In a saucepan over medium heat, steam or boil the broccoli until crisp-tender. Arrange the broccoli around the outer edge of the casserole and garnish with pimiento. Bake for 5 minutes more.

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The Almanac Chefs

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Comments

Susan Chidester (not verified)

4 years 4 months ago

There are so many mistakes in this recipe that it makes me wonder if it was even tested. Monterey jack cheese was not in the ingredient list, Mushrooms mentioned twice and it sounds like the broccoli and pimento is meant to be a garnish.

Hi, Susan. Yes, the recipe was tested and you are correct that the ingredient list had a mistake. The second entry for mushrroms should have been the cheese measurement. We have updated the text. The broccoli and pimiento are indeed toppings meant as garnish.

Susan Chidester (not verified)

4 years 4 months ago

Mushrooms twice?

Kim Cooper (not verified)

4 years 4 months ago

Monterey Jack isn't in the list of ingredients.

Shirley Hardee (not verified)

4 years 4 months ago

Sounds like an awesome recipe that I want to try. Just a bit confused about the double entry of "3 cups sliced mushrooms". Should there be only 3 cups, or is this not a mistake. If not a mistake, seeing it like this makes me feel that 3 cups should be added twice in the recipe. I only see the addition of mushrooms once in the recipe. It is probably me missing something. I am really excited about trying this recipe.

Hi, Shirley. You are correct that the ingredient list had a mistake. The second entry for mushrroms should have been the cheese measurement. We have updated the recipe and hope you enjoy it.