POTATO-GORGONZOLA GRATIN

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Potato-Gorgonzola Gratin image

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).

Provided by SharleneW

Categories     Potato

Time 1h40m

Yield 8 1-cup servings, 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 267.7, Fat 7.8, SaturatedFat 4.9, Cholesterol 21.1, Sodium 736.2, Carbohydrate 40.2, Fiber 3.2, Sugar 5.5, Protein 10.1

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