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Ингредиенты
- 7 med russet potatoes, parboiled, peeled, and sliced thin
- 2 1/2 Tbsp. unsalted butter
- 1 clv garlic, crushed
- 2 x shallots, chopped
- 2 Tbsp. flour
- 1 1/2 c. lowfat milk, at room temperature
- 1 c. buttermilk, at room temperature
- 1 tsp white pepper
- 1/4 c. mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/4 c. minced fresh parsley
- 2 ounce blue cheese, crumbled
- 3 c. sliced raw mushrooms
- 1 c. grated Monterey Jack cheese
- 1 1/2 c. coarsely crushed potato chips
- 1 x 10-oz package frzn minced broccoli, thawed
- 1 Tbsp. diced pimiento
Инструкции
- Preheat oven to 350 degrees F. Arrange half of the potato slices in the bottom of a shallow buttered 2-1/2-qt casserole dish. Heat butter in a medium saucepan over low heat. Add in garlic and shallots; saute/fry 1 minute. Add in flour; stir, and cook 3 min more. Add in lowfat milk and buttermilk all at once. Cook, stirring constantly, till sauce thickens and bubbles. Remove from heat; stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley, and 1 oz blue cheese.
- Layer mushrooms over the potatoes; top with half the sauce. Sprinkle cheese over the sauce. Layer remaining potatoes over cheese; spoon remaining sauce over. Sprinkle with remaining blue cheese. Bake 45 min. Sprinkle potato chips over top; bake 10 min longer.
- Blanch broccoli. Arrange broccoli around outer edge of casserole; garnish with pimiento. Bake 5 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 526g | |
| Recipe makes 6 servings | |
| Calories 816 | |
| Calories from Fat 401 | 49% |
| Total Fat 45.38g | 57% |
| Saturated Fat 17.15g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 738mg | 31% |
| Potassium 2433mg | 70% |
| Total Carbs 85.42g | 23% |
| Dietary Fiber 7.2g | 24% |
| Sugars 8.22g | 5% |
| Protein 22.15g | 35% |
