Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 7

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.

Recipe by Cooking Light December 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

254 calories; calories from fat 28%; fat 7.9g; saturated fat 5g; mono fat 2g; poly fat 0.2g; protein 10.6g; carbohydrates 36.8g; fiber 2.8g; cholesterol 22mg; iron 1.5mg; sodium 751mg; calcium 228mg.
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