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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Get out your mandoline or the slicing blade of your food processor! If you'd prefer a milder flavor, substitute fontina or Monterey Jack for the blue cheese, but really, the gorgonzola isn't overpowering at all with all those potatoes. Wonderful flavor! (From Cooking Light). Ingredients:
2 tablespoons butter |
2 1/2 tablespoons all-purpose flour |
1 teaspoon chopped fresh thyme |
2 1/2 cups nonfat milk |
3/4 cup crumbled gorgonzola or 3/4 cup other blue cheese |
1 1/2 teaspoons salt |
1/4 teaspoon fresh ground black pepper |
3 lbs baking potatoes, peeled and cut into 1/8-inch-thick slices |
cooking spray |
1/3 cup grated parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 375°F.
2. Melt butter in a small saucepan over medium-high heat. Add flour, and cook stirring constantly with a whisk for a couple of minutes, until bubbly and flour has a chance to cook a bit. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly.
3. Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.
4. Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray; spoon 3/4 cup sauce over potatoes. Repeat layers twice; arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano.
5. Cover and bake at 375°F for 30 minutes. Uncover and bake an additional 30-40 minutes or until potatoes are tender and golden brown on top. Remove from oven; let stand for 10 minutes before serving.
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