Gorgonzola Potatoes Gratin

Ingredients:
• 2 tablespoons butter
• 2 1/2 tablespoons AP flour
• 1 teaspoon fresh chopped thyme
• 2 1/2 cups milk
• 3/4 cup or 3 ounces crumbled Gorgonzola cheese
• salt and pepper
• 3 pounds baking potatoes, peeled and cut into 1/8 inch slices
• cooking spray
• 1/3 cup or 1 1/2 ounces Parmigiano Reggiano cheese

Preheat oven to 375 degrees

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 until slightly thick, about 3 minutes. Stir in the Gorgonzola: cook until cheese melts, about 3 minutes, stirring constantly. Stir in salt and pepper, remove from heat.

Arrange 1/4 of potatoes of a 13 x 9 inch baking dish, coated with cooking spray, spoon about 3/4 cup of sauce over potatoes. Repeat for 2 more layers. Sprinkle with Parmiginao-Reggiano cheese.

Cover and bake for 30 minutes, uncover and cook an additional 40 minutes or until potatoes are tender. Remove from oven and let stand 10 minutes before serving.