If you’re ready to wow your guests (or just treat yourself!), look no further than Potato and Mushroom Gratin with Gorgonzola. This irresistibly creamy, golden-topped bake combines tender Yukon Gold potatoes, earthy mushrooms, tangy gorgonzola cheese, and a whisper of thyme in every cozy bite. Whether you’re serving it as the centerpiece of a vegetarian feast or the ultimate sidekick to a roast, each forkful brings restaurant-worthy comfort right to your own kitchen.

Potato and Mushroom Gratin with Gorgonzola Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Potato and Mushroom Gratin with Gorgonzola lies in the simplicity of its ingredients—each carefully chosen for the flavors, textures, and colors they bring to the table. You don’t need anything fancy, just a handful of easy-to-find star ingredients that work magic together.

Yukon Gold potatoes (2 lbs): These potatoes create meltingly tender layers with a buttery flavor and perfect texture for gratins.
Olive oil (1 tablespoon): Use good-quality olive oil to sauté and add a lovely depth of flavor to your mushroom mixture.
Butter (1 tablespoon): Just enough to help the onions and mushrooms caramelize and bring out their natural sweetness.
Onion, thinly sliced (1 small): Adds gentle sweetness and mellowness to balance the savory elements.
Cremini or button mushrooms, sliced (8 oz): Earthy, meaty mushrooms give this gratin complexity and umami richness.
Garlic, minced (2 cloves): A quick sauté unlocks its full flavor and infuses the whole dish with savory notes.
Heavy cream (1 cup): The secret to luscious, decadent layers—don’t skimp here for that classic gratin texture!
Milk (½ cup): Helps to lighten the sauce just enough, keeping the gratin from being too heavy.
Gorgonzola cheese, crumbled (¾ cup): The main event! Its assertive bite melts into the sauce, giving the dish its signature tang and creaminess.
Salt (½ teaspoon): Essential for pulling all the flavors together—taste as you go!
Black pepper (¼ teaspoon): Adds warmth and gentle spice, complementing the cheese and mushrooms.
Dried thyme (¼ teaspoon): Just a bit brings a beautifully aromatic, woodsy note to the casserole.
Grated Parmesan cheese (¼ cup, for topping): Sprinkled over the top for those irresistible golden, crispy edges.

How to Make Potato and Mushroom Gratin with Gorgonzola

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray. This ensures the gratin releases easily when it’s time to serve and gives the sides a little golden color, too.

Step 2: Sauté the Onions and Mushrooms

Heat the olive oil and butter together in a large skillet over medium heat. First, add your thinly sliced onions; cook them for 3 to 4 minutes until they’re soft and fragrant. Toss in the sliced mushrooms, and let them cook for about 5 to 6 minutes, stirring occasionally, until they’re browned and their liquid has evaporated. Stir in the minced garlic and let it sizzle for just a minute. Sprinkle with a pinch of salt and pepper to season this savory mixture to perfection.

Step 3: Warm the Gorgonzola Cream Sauce

In a small saucepan over low heat, combine the heavy cream and milk, gently warming them without boiling. Add the crumbled Gorgonzola cheese, stirring slowly until it’s mostly melted and the sauce is creamy. Finish with salt, black pepper, and dried thyme for depth. The sauce should be pourable and fragrant, ready to bathe those potatoes in flavor.

Step 4: Assemble the Gratin

Start by layering half of the thin potato slices in your prepared baking dish. Next, spread half the mushroom-onion mixture over the potatoes, then pour over half the Gorgonzola cream sauce. Repeat with the remaining potatoes, mushroom mixture, and sauce, ensuring each layer is even and well-distributed. Sprinkle the grated Parmesan cheese evenly across the top for that signature crust.

Step 5: Bake to Golden Perfection

Cover the dish with foil to keep the moisture in and bake for 35 minutes. After that, remove the foil and continue baking for 20 to 25 minutes more, until the top is wonderfully golden and bubbling and the potatoes are fork-tender. Let the Potato and Mushroom Gratin with Gorgonzola rest for 10 minutes before cutting in—this helps the layers set and makes for picture-perfect squares.

How to Serve Potato and Mushroom Gratin with Gorgonzola

Garnishes

The finishing touches transform this gratin into something truly special. Sprinkle fresh chopped chives, parsley, or a dash of extra cracked black pepper right before serving for a pop of color and brightness. A drizzle of good-quality olive oil or even a few microgreens can take your Potato and Mushroom Gratin with Gorgonzola from comforting to spectacular.

Side Dishes

This dish pairs beautifully with so many options! Try it alongside a simple green salad with vinaigrette to balance out the richness, or serve it with roasted meats like chicken or beef for a cozy, hearty meal. For a vegetarian feast, plate it with garlicky green beans or roasted asparagus—no one will miss the meat.

Creative Ways to Present

Elevate your Potato and Mushroom Gratin with Gorgonzola by baking it in individual ramekins for a dinner party, or use a round baking dish for a stunning family-style presentation. If you love a bit of crunch, scatter some toasted walnuts or pecans on top after baking. For mini appetizers, use a muffin tin to create gratin “cups” sprinkled with extra Parmesan—adorable and irresistible!

Make Ahead and Storage

Storing Leftovers

Leftover Potato and Mushroom Gratin with Gorgonzola stores beautifully. Let it cool completely, then cover with foil or transfer to an airtight container and refrigerate for up to 3 days. The flavors meld even more on the second day, making it just as mouthwatering when reheated.

Freezing

If you’re planning ahead, you can freeze the baked gratin. Let the dish cool completely, then wrap tightly with plastic wrap and foil. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight before reheating for best results.

Reheating

To reheat, place the Potato and Mushroom Gratin with Gorgonzola in a 350°F oven, covered with foil, for about 20-25 minutes, or until heated through. Uncover for the last few minutes to re-crisp the top. For individual servings, a microwave works well, but for the tastiest texture, stick with the oven when you can.

FAQs

Can I make Potato and Mushroom Gratin with Gorgonzola ahead of time?

Absolutely! Assemble the gratin a day in advance, cover, and refrigerate. When ready to serve, let it sit at room temperature for 20 to 30 minutes to take off the chill, then bake as directed.

What kind of potatoes should I use?

Yukon Gold potatoes are ideal because of their creamy texture and balanced flavor. If you can’t find them, russets work too, but your gratin may be slightly less luscious and a bit more starchy.

Can I use a different cheese instead of Gorgonzola?

Definitely—if Gorgonzola is too sharp for your tastes, swap in a milder blue cheese, creamy goat cheese, or even a mix of Swiss and cream cheese for a gentler yet still satisfying flavor.

What’s the best tool for slicing potatoes?

A mandoline makes fast work of slicing potatoes thinly and evenly, which is the secret to a perfectly cooked gratin. If you don’t have one, a sharp chef’s knife and a little patience will do the trick!

Can this recipe be made vegetarian?

Good news: Potato and Mushroom Gratin with Gorgonzola is already vegetarian! Just double-check that your cheeses are made with vegetarian-friendly rennet if that’s a concern for you.

Final Thoughts

If you’re craving creamy comfort with a gourmet twist, Potato and Mushroom Gratin with Gorgonzola will quickly become a favorite in your repertoire. The blend of textures and flavors is simply unforgettable, and it’s just as suited to holiday tables as it is to weeknight dinner treats. Gather your ingredients and dive in—you’ll be so glad you did!