Potato-Gorgonzola Gratin

By t1bishop

To easily create uniformly thin potato slices, use a mandoline or the slicing blade of a food processor. Substitute fontina or Monterey Jack for the blue cheese, if you like.

Ingredients

• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 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 l/s-inch-thick slices
• Cooking spray
• 1/3 cup (11/2 ounces) grated
• Parmigiano-Reggiano cheese

Preparation

Step 1

1. Preheat oven to 3750.
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
coated with cooking spray; spoon about
% cup sauce over potatoes. Repeat layers twice; arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano. Cover and 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.