3 pounds baking potatoes peeled cut into 1/8-inch-thick slices
0.3 teaspoon pepper black freshly ground
2 tablespoons butter
2.5 cups milk fat-free
2.5 tablespoons flour all-purpose
1 teaspoon thyme leaves fresh chopped
3 ounces gorgonzola blue crumbled
1.5 ounces parmigiano-reggiano cheese grated
1.5 teaspoons salt
Equipment
sauce pan
oven
whisk
baking pan
Directions
Preheat oven to 37
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.