Photography: Randy Mayor; Styling: Melanie J. Clarke
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
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese
How to Make It
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.
Used the madoline and rinsed the slices til the water ran clear (if you prefer thicker finished sauce, don't wash potato slices). Made to recipe except that we simmered the potato peels in milk for about 15-20 min, then strained and added the warm milk to the roux. This hint is from how-to-cook-like-Heston potato episode on youtube & really upped the potato-y-ness without hiding the gorgonzola. Served with steaks cooked on the grill (the snow has finally melted off the patio!) and green beans. Very good, will try again with the recommended fontina or monterey jack option.
Another stellar recipe...I love cooking light...been a subscriber since 1989 and they have evolved. I added sauteed thin sliced onions and minced garlic to the potato dish.Made it for xmas 2010 and will make it tonight to celebrate the new year!
Agree with others. Very subtle blue flavor if you use grocery store gorgonzola and use only 3oz. 4 oz would certainly bump up the flavor and my guess is a quality gorgonzola would add more punch too. My kids (5 and 6) loved it!
AMAZING. Love that this uses fat free milk in combination with the gorgonzola cheese... makes me feel better about this dish. We cut the recipe in half and it filled a 8x8 pan perfectly. Cooked it for 20 mins with it covered, then 25 mins uncovered, and then broiled it for about 2 minutes to finish off the top. Simply delicious... and I would definitely feel comfortable serving this to guests! Thank you CL for another wonderful recipe!
I followed the recipe as written except for I added one layer of thinly sliced sweet onions as suggested by another reviewer. I made this in advance for a dinner party later that night. After sitting for a few hours there was a lot of floating liquid. I drained it off and put it into the oven worried about how it would turn out, but it was delicious. Truly an excellent potato grain.
I really enjoyed this recipe. It was easy to make and tasted delicious. I used the gorgonzola crumbles, and halved the ingredients because I didn't want to make as much as the recipe called for. I baked for 30 minutes and then uncovered for 40 just like you were to do with the full recipe. The topping came out very crispy which I really liked. The only thing that I would recommend would be to add more pepper as another reviewer suggested. All-in-all, I will definitely make this again!