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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 28%
  • Fat: 7.9g
  • Saturated fat: 5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.2g
  • Protein: 10.6g
  • Carbohydrate: 36.8g
  • Fiber: 2.8g
  • Cholesterol: 22mg
  • Iron: 1.5mg
  • Sodium: 751mg
  • Calcium: 228mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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