Potato-Gorgonzola Gratin - cooking recipe

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
Preparation
    Preheat oven to 375\u00b0F.
    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\u00b0F 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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