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.
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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