YIELD: 24 portions
6 lbs. Russet potatoes, washed and cut into ⅛-inch slices
5 cups low fat milk
4½ cups vegetable or light chicken stock
8 oz. onion, chopped
½ cup cornstarch
6 oz. stilton or other blue cheese
3 oz. Neufchatel or low-fat cream cheese salt and pepper as needed cayenne pepper as needed
1. In large pot of boiling water, boil potatoes about 1 minute or until translucent and slightly flexible; drain. In saucepan, bring 4½ cups of the milk, the stock and onion to a simmer. In small bowl, whisk cornstarch with remaining milk; slowly whisk into simmering milk and stock.
2. Add cheeses and whisk until melted; strain. Season with salt, white pepper and cayenne pepper.
3. In large bowl, gently fold together potatoes and cheese sauce. Spray 2-inch-deep hotel pan with cooking spray; spread potato mixture in pan in an even layer. Cover pan with foil; bake in 325°F oven 25 minutes. Uncover and bake about 20 minutes more or until sauce is bubbling and potatoes are tender.
4. Cool gratin slightly; cut into 24 portions.
5. Serving Tip: Slice unpeeled russet potatoes very thinly on mandoline; spread in single layer on non-stick sheet pan. Bake in 350°F oven 10 to 15 minutes or until browned around edges. Mound on top of scalloped potatoes; sprinkle with crumbled blue cheese. Place under broiler 2 to 3 minutes or until cheese is slightly melted.
Recipe created by Chef Jim Gallivan, Red Mountain Spa, St. George, UT; recipe and photo from the U.S. Potato Board.
This recipe meets Produce for Better Health guidelines.