Potato-Gorgonzola Gratin

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).

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 8 1-cup servings

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.