Potato Gorgonzola Gratin

• 3 lbs baking potatoes
• 2 Tbs butter
• 2½ Tbs flour
• 1 tsp chopped fresh thyme
• 2½ cup milk
• ½ cup heavy cream
• 3 oz crumbled blue cheese
• ⅓ cup grated Parmesan cheese
• ½ tsp black pepper
• 1½ tsp salt

Preheat oven to 375°. Coat a 13x9 inch baking dish with cooking spray. Peel potatoes and cut into ⅛” thick slices.

Melt butter in sauce pan, add flour and cook for 2 minutes to make a rue. Stir in thyme. Gradually add milk and cream while stirring, cooking over medium heat until slightly thick. Stir in gorgonzola and continue stirring until smooth. Stir in salt and pepper and remove from heat.

Arrange ¼ of the potatoes at the bottom of the baking dish and spoon ¾ cup of the sauce over the potatoes. Repeat layering potatoes with sauce two more times. Arrange remaining potatoes over the sauce and sprinkle with parmesan cheese.

Cover and bake for 30 minutes. Then uncover and bake for 40 more minutes or until potatoes are done. Remove from oven and let stand for 10 minutes before serving.