Buttermilk Blue Potatoes Au Gratin Recipes

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!

Steps:

• 1. PREHEAT THE OVEN TO 350 DEGREES F. Butter a 9 X 12 or 2 1/2 quart size casserole dish & set aside till needed. The original version of this recipe came from a cookbook called "THE OLD FARMERS GARDEN FRESH ALMANAC COOKBOOK", I DID MAKE A FEW minor variations and additions to the original recipe. WE REALLY LOVED THIS RECIPE.
• 2. Boil potatoes till partially cooked through, or fully cooked if desired. Allow potatoes to cool enough to handle. Then slice half of them and arrange in bottom of prepared casserole dish. I chose to leave the skins on for added fiber, but you can peel if desired.
• 3. Drain mushrooms if using canned and arrange over top of potatoes.
• 4. Slice the remaining potatoes and set aside till needed.
• 5. Mince the shallots and garlic. Then using a medium sauce pan over low heat, melt the butter, add the garlic & shallots & sauté for 1 minute. Add the flour. Stir or whisk till blended, and cook for about 3 minutes more. Add the milk, stirring constantly until the sauce thickens & bubbles. Then remove the sauce pan from the heat.
• 6. Now add in the pepper, mayonnaise, mustard, Worcestershire sauce, parsley, and half of the blue cheese, and stir till blended together. We used about twice as much blue cheese because we really love blue cheese. Now add in the buttermilk and stir.
• 7. Spread or pour half of the cheese sauce on top of the mushrooms, then sprinkle with half of each the Monterey Jack and cheddar cheese.
• 8. Now layer the remaining potatoes over the cheese, and cover with remaining sauce. Sprinkle with remaining Blue Cheese, cheddar & shredded Monterey Jack. Bake for 45 minutes if potatoes were not fully cooked. I cooked mine completely, and only baked for 30 minutes.
• 9. Now add the crushed potato chips, over the top, and bake for 10 additional minutes. While casserole is baking for the 10 minutes. Steam the broccoli in a sauce pan or in microwave until crisp tender.
• 10. Now arrange the broccoli around the outer edge of the casserole, and garnish with roasted red pepper strips or chopped pimentos. Bake for 5 additional minutes. Serve while still hot.

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.

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.