BUTTERMILK BLUE POTATOES AU GRATIN

      Title: BUTTERMILK BLUE POTATOES AU GRATIN
  Categories: Potatoes
       Yield: 6 Servings
  
       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
  
   Arrange half of the potatoes in the bottom of a buttered 2 1/2-quart
   shallow casserole dish.  Make the buttermilk-blue cheese sauce as
   follows: melt butter in a medium saucepan over low heat. Add garlic
   and shallots and saute for 1 minute.  Add flour, stir, and cook for 3
   minutes more. Pour in milk and buttermilk all at once. Cook, stirring
   constantly, until sauce thickens and bubbles.  Remove from heat and
   stir in white pepper, mayonnaise, mustard, Worcestershire, parsley
   and half of the blue cheese. Layer all the mushrooms over the
   potatoes in the casserole; top with half of the sauce and distribute
   the grated jack cheese over the sauce. Layer remaining potatoes over
   cheese and spoon remaining sauce on top. Sprinkle with remaining blue
   cheese. Bake at 350F for 45 minutes. Sprinkle potato chips over top
   and bake an additional 10 minutes. Meanwhile, blanch the broccoli.
   Arrange broccoli around outer edges of casserole and garnish with
   pimento; bake 5 minutes longer.
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