Potato-Gorgonzola Gratin

By kaydeis

I used this as a main dish, when my daughter was a vegetarian! Excellent and filling!

Ingredients

• . 2 tablespoons butter
• . 2 1/2 tablespoons all-purpose flour
• . 1 teaspoon chopped fresh thyme
• . 2 1/2 cups fat-free milk
• . 3/4 cup (3 ounces) crumbled Gorgonzola or other blue cheese
• . 1 1/2 teaspoons salt
• . 1/4 teaspoon freshly ground black pepper
• . 3 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
• . 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese

Preparation

Step 1

1. Preheat oven to 375°.
2. Melt butter in a small saucepan over medium-high heat. Add flour, and cook 2
minutes, stirring constantly with a whisk. Stir in the thyme. Gradually add milk,
stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes),
stirring constantly. Stir in the Gorgonzola; cook 3 minutes or until cheese melts,
stirring constantly. Stir in salt and pepper. Remove from heat.
3. Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coatedwith cooking spray; spoon about 3/4 cup sauce over potatoes. Repeat layers twice;
arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano. Coverand bake at 375° for 30 minutes. Uncover and bake an additional 40 minutes or until potatoes are tender. Remove from oven; let stand 10 minutes before serving.

9 WW Points Plus