Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

This recipe, by Mary Lou Carlson, won first prize for potatoes in the
2nd Annual Great New England Cookoff, sponsored by Yankee Magazine.
Christie Aspegren, September 93 Round Robin.

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