Ingredients
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2 tablespoons butter
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2 1/2 tablespoons all-purpose flour
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1 teaspoon chopped fresh thyme
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2 1/2 cups nonfat milk
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3/4 cup crumbled gorgonzola or 3/4 cup other blue cheese
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1 1/2 teaspoons salt
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1/4 teaspoon fresh ground black pepper
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3 lbs baking potatoes, peeled and cut into 1/8-inch-thick slices
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cooking spray
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1/3 cup grated parmigiano-reggiano cheese
Instructions
- Preheat oven to 375°F.
- Melt butter in a small saucepan over medium-high heat. Add flour, and cook stirring constantly with a whisk for a couple of minutes, until bubbly and flour has a chance to cook a bit. 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 3/4 cup sauce over potatoes. Repeat layers twice; arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano.
- Cover and bake at 375°F for 30 minutes. Uncover and bake an additional 30-40 minutes or until potatoes are tender and golden brown on top. Remove from oven; let stand for 10 minutes before serving.