Potato-Gorgonzola Gratin

Photography: Randy Mayor; Styling: Melanie J. Clarke
Layered potato side dish recipes are delightfully filling and loaded with flavor. 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.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 254
Caloriesfromfat 28 %
Fat 7.9 g
Satfat 5 g
Monofat 2 g
Polyfat 0.2 g
Protein 10.6 g
Carbohydrate 36.8 g
Fiber 2.8 g
Cholesterol 22 mg
Iron 1.5 mg
Sodium 751 mg
Calcium 228 mg

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

Preparation

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. 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 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 an additional 40 minutes or until potatoes are tender. Remove from oven; let stand 10 minutes before serving.

Note:

December 2003