Buttermilk Blue Cheese Potatoes Au Gratin Recipes

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:

• 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:

• Preheat oven to 375°F.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until they begin to brown, about 4 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden brown, about 12 minutes.
• Peel potatoes and slice paper-thin crosswise (slightly less than 1/16 inch thick) with slicer. Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil. Remove from heat and cool to warm, about 30 minutes.
• Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses. (Do not season top layer.) Pour reserved cream evenly over top and cover tightly with foil.
• Bake in middle of oven 45 minutes. Increase oven temperature to 400°F, then remove foil and bake until top is golden brown, 12 to 15 minutes more. Let stand 15 minutes before serving.

Steps:

• Preheat oven to 350 degrees F; lightly butter or oil a 9"x13" baking pan.
• Rinse the potato slices in cold water then pat dry.
• You're going to make three layers of potato slices, cheese/cream, salt/pepper: layer 1/3 of the slices in the bottom of the prepared pan, then top with 1/3 of the cheese, cream, salt, and pepper.
• Repeat twice with remaining ingredients (except garnish).
• Bake uncovered at 350 degrees F for 50 minutes or until the potatoes are tender and the top is browned and bubbling.
• Sprinkle with freshly grated Parmesan, and serve hot.

Steps:

• Preheat the oven to 450°F.
• You need a 7x11 baking pan plus a larger one with 2 sides for the water bath.
• Put some water on to boil -- the amount depends on your pans. You'll need enough to fill the larger baking pan with about an inch of water when the smaller pan is in place.
• Butter the smaller baking pan.
• In a large bowl, mix the eggs, cream and cheeses until well blended.
• Taste and adjust the seasoning as necessary. Both cheeses are usually quite salty so watch the amount of salt you use.
• Fold the sliced potatoes into the cheese mixture.
• Spread the mixture into the buttered pan and cover with aluminum foil.
• Place the pan with the potatoes in the larger pan and set it on the oven shelf.
• Carefully pour hot water into the outer pan so that the water is about an inch deep.
• Bake one hour.
• Remove the cover and bake until the top is golden brown, about 15 minutes.

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 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.