Potato-Gorgonzola Gratin

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)

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

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.

Nutritional Information

Calories:

254 (28% from fat)

Fat:

7.9g (sat 5g,mono 2g,poly 0.2g)

Protein:

10.6g

Carbohydrate:

36.8g

Fiber:

2.8g

Cholesterol:

22mg

Iron:

1.5mg

Sodium:

751mg

Calcium:

228mg