Description
Indulge in the rich and savory flavors of this Potato and Mushroom Gratin with Gorgonzola. Layers of thinly sliced Yukon Gold potatoes, sautéed mushrooms, and a creamy Gorgonzola sauce, baked to perfection and topped with Parmesan cheese.
Ingredients
Potato and Mushroom Gratin:
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup milk
- ¾ cup crumbled Gorgonzola cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ cup grated Parmesan cheese (for topping)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Onion and Mushrooms: Cook onion in olive oil and butter until softened. Add mushrooms, cook until browned. Stir in garlic.
- Prepare Gorgonzola Cream: Warm cream and milk, melt Gorgonzola cheese, season with salt, pepper, and thyme.
- Layer Ingredients: Alternate layers of potatoes, mushroom mixture, and Gorgonzola sauce in baking dish. Top with Parmesan.
- Bake: Cover with foil, bake for 35 minutes. Uncover and bake for 20–25 minutes until golden and tender. Rest before serving.
Notes
- Use a mandoline for thin potato slices.
- Pair with meats or as a vegetarian main.
- Substitute milder cheeses if desired.
