Buttermilk Blue Potatoes Au Gratin
| Yield: | 6 Servings |
| Categories: | Potatoes |
| 7 | md | Maine russet potatoes; parboiled, peeled, and thinly sliced |
| 2 1/2 | tb | Unsalted butter |
| 1 | Garlic clove; crushed | |
| 2 | Shallots or green onions; minced | |
| 2 | tb | Unbleached flour |
| 1 1/2 | c | Milk; at room temperature |
| 1 | c | Buttermilk; at room temp |
| 1 | ts | White pepper |
| 1/4 | c | Mayonnaise |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Worcestershire sauce |
| 1/4 | c | Fresh parsley; chopped |
| 2 | oz | Blue cheese; crumbled, divided |
| 3 | c | Raw mushrooms; sliced |
| 1 | c | Monterey jack; grated |
| 1 1/2 | c | Potato chips; coarsely crushed |
| 1 | (10 oz) pkg frozen chopped broccoli; thawed | |
| 1 | tb | Canned pimento; diced |
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