Page 152 - 2016TOHCookbook

Gorgonzola Potato Gratin
Joanne Weir
Chef JOANNE WEIR is a James Beard Award-winning cookbook author and judge, international cooking teacher and chef. Her award-winning PBS series “Joanne Weir Gets Fresh” began airing nationally in the U.S. in January 2015. A fourth generation professional chef, Joanne’s early years in food included five years cooking with Alice Waters at Chez Panisse in Berkeley, Calif., and studying with Madeleine Kamman in France, where she was awarded a Master Chef Diploma with honors.
INGREDIENTS
Serves 4 to 6
2 pounds Yukon Gold potatoes 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1⁄4 teaspoon chopped thyme
2 1⁄2 cups milk
6 ounces gorgonzola cheese
1 teaspoon kosher salt
1⁄2 teaspoon ground white pepper 2 ounces Parmesan cheese
PREPARATION
1. Set an oven rack to the middle position and preheat oven to 375°F. Lightly butter a baking dish.
2. Peel the potatoes and cut into 1/8-inch-thick slices. Place in cold water until ready to use.
3. Melt the butter in a saucepan over medium-high heat. Add the flour and stir for 1 to 2 minutes. Add the thyme and milk and cook, stirring occasionally, until the mixture thickens, 2 to 3 minutes.
4. Break the gorgonzola into pieces and add to the cream sauce. Stir until the gorgonzola dissolves. Stir in the salt and pepper.
5. Drain the potatoes well and dry on paper towels. Place the potatoes in the baking dish. Pour the gorgonzola sauce over the potatoes, distributing evenly. Sprinkle with Parmesan cheese. Bake until the potatoes are tender, 40 to 50 minutes.
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