Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
To easily create uniformly thin potato slices, use a mandoline or the slicing blade of a food processor. Substitute fontina or Monterey Jack for the blue cheese, if you like.
Ingredients[]
- 2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoon chopped fresh thyme
- 2 1/2 cups fat-free milk
- 3/4 cup (3 ounces) crumbled Gorgonzola or other blue cheese
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 3 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
- Cooking spray
- 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese
Directions[]
- Preheat oven to 375°.
- Melt butter in a small saucepan over medium-high heat.
- Add flour, and cook 2 minutes, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly.
- Stir in 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 about 3/4 cup sauce over potatoes.
- Repeat layers twice; arrange remaining potatoes over sauce.
- Sprinkle with Parmigiano-Reggiano.
- Cover and bake at 375° for 30 minutes.
- Uncover and bake 40 minutes or until potatoes are tender.
- Remove from oven; let stand 10 minutes before serving.
Yield: 8 servings (serving size: about 1 cup)