Potato-Gorgonzola Gratin

Submitted 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)."

 

• Ready In: 1hr 40mins
• Ingredients: 10
• Yields: 8 1-cup servings
• Serves: 8

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.

Reviews

[bet0625]

This was a great potatoe dish. We loved it, had it with the rack of lamb in gorgonzola sauce. I followed the recipe to the t. Thanks for a great recipe.

 

[BonnieZ]

This was REALLY a wonderful and lovely sidedish to a roasted beef tenderloin for Christmas dinner. I did cut back on the salt to 1/4 tsp, as both the gorgonzola and parmesan tend have enough salt for our tastes. I also chose to cut the potatoes with a mandoline for even slices. The entire family as well as invited guests raved about this dish. The overall presentation was impressive, and was easily sliced and served into beautifully layered portions. Thank you Sharlene for sharing your recipe. It is a winner.