Potato Gorgonzola Gratin

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

1 pound (2 medium-large) Colorado baking potatoes, unpeeled, very thinly sliced
2 teaspoons Chef Paul Prudhomme’s Vegetable Magic®, in all
1/2 medium onion, thinly sliced
1 medium tart green apple, such as pippin or granny smith, or 1 medium pear, unpeeled, cored, very thinly sliced
1/2 cup low-fat milk or half-and-half
3 ounces (3/4 cup) Gorgonzola or other blue cheese, crumbled
2 tablespoons finely grated Parmesan cheese
how to prepare

Heat oven to 400° F. In an 8 or 9-inch square baking dish or other small casserole, arranges half of the potatoes. Sprinkle with 1 teaspoon of the Vegetable Magic. Top with onion and apple. Arrange remaining potatoes on top. Season again with the remaining 1 teaspoon of the Vegetable Magic. Pour on milk. Add cheeses and cover dish with aluminum foil.  Bake for about 40 minutes or until potatoes are tender. Remove foil and bake uncovered 5 to 6 minutes until top is lightly brown in spots.  Remove from oven and serve.