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.