Potato-Gorgonzola Gratin

Potato-Gorgonzola Gratin

from myrecipes.com
8 servings (serving size: about 1 cup)

Ingredients

  • 2 tablespoons butter
  • 2 ½ tablespoons all-purpose flour
  • 1 teaspoon chopped fresh thyme
  • 2 ½ cups fat-free milk
  • ¾ cup (3 ounces) crumbled Gorgonzola or other blue cheese
  • 1 ½ teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 3 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
  • Cooking spray
  • ⅓ cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese

Directions

  1. 1

    Preheat oven to 375°.

  2. 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. 3

    Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray; spoon about 3/4 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.