Wonderful. DD doesn't care for gorgonzola cheese, so we used white cheddar. Excellent.
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.
More From Cooking Light
- 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
- 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
- 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.
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