Recipe by Sharlene~W
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).
- 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 See How It's Made
- Preheat oven to 375°F.
- 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.
- Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.
- 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.
- 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.