1/1 Photo of Potato-Gorgonzola Gratin
1 hr 40 mins
1 hr 10 mins
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).
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1-cup s ...
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- 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
- 1Preheat oven to 375°F.
- 2Melt 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.
- 3Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.
- 4Arrange 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.
- 5Cover 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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Nutritional Facts for Potato-Gorgonzola Gratin
Serving Size: 1 (270 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 267.6
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 4.9 g
- Cholesterol 21.0 mg
- Sodium 736.2 mg
- Total Carbohydrate 40.2 g
- Dietary Fiber 3.1 g
- Sugars 5.4 g
- Protein 10.0 g