Potato-Gorgonzola Gratin

Potato-Gorgonzola Gratin (Adapted from CL)

2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
2 1/2 cups plain soymilk
3 ounces crumbled Gorgonzola
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 pounds russet potatoes, cut into 1/8" thick slices
2 ounces fresh grated Parmigiano-Reggiano cheese

Preheat oven to 375

In a small saucepan, melt butter over medium-high. Stir in flour with a whisk and cook for about 2 minutes. Mix in the thyme. Slowly mix in the soymilk, whisking constantly, and continue cooking until it starts to thicken - about 3 minutes. Stir in the Gorgonzola. Stir until the cheese completely melts in. Season with salt and pepper, remove from heat.

In a 13x9" baking dish lightly coated with nonstick spray, line the bottom with 1/4 of the sliced potatoes. Pour about 3/4 cup sauce over potatoes. Repeat layers twice. Place the remaining potato slices on top. Scatter grated Parmigiano-Reggiano on top.

Cover and bake for 30 minutes. Uncover and continue baking for 40 minutes or until potatoes are tender. Remove and let sit 10 minutes before serving.

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