Buttermilk Blue Potatoes Au Gratin Recipes

BUTTERMILK BLUE CHEESE POTATOES AU GRATIN

Steps:

• 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!

BUTTERMILK POTATOES AU GRATIN

Steps:

• Heat oven to 350°F In saucepan, bring potatoes, and enough salted water to cover, to a boil. Cook 12 minutes more and drain.
• Meanwhile, prepare sauce mix according to package directions, substituting buttermilk for regular milk. Stir in 2 tablespoons of the chives, and the mustard. Reserve 1/2 cup of the sauce.
• In a bowl, combine potatoes and remaining sauce; spoon into a 1-1/2 quart ovenproof casserole dish.
• Bake uncovered for 20 minutes, or until heated through, pouring reserved sauce over potatoes during the last 5 minutes of cooking. Sprinkle with remaining chives and serve.