If you are craving a dish that feels like a warm hug on a plate, this Potato and Mushroom Gratin with Gorgonzola Recipe is exactly what you need. It combines tender, thinly sliced potatoes with earthy mushrooms and the unmistakable creamy tang of Gorgonzola cheese, all baked in rich heavy cream until bubbling and golden. Every bite delivers layers of indulgence, making it an irresistible side or even a comforting main. Whether for a special occasion or a cozy weeknight, this gratin never fails to impress and satisfy.
Ingredients You’ll Need
This recipe embraces simplicity by using just a handful of ingredients that come together to create something truly special. Each element plays a crucial role in building the gratin’s creamy texture, deep flavor, and beautiful appearance.
- 4 large potatoes, thinly sliced: The heart of the dish, providing a tender and hearty base that soaks up all the flavors.
- 8 oz mushrooms, sliced: Add an earthy richness and a satisfying meaty texture that complements the potatoes perfectly.
- 1 cup Gorgonzola cheese, crumbled: Brings a bold and creamy tang that elevates the gratin to the next level.
- 2 cups heavy cream: Ensures that every layer stays luscious and melt-in-your-mouth soft as it bakes.
- 2 cloves garlic, minced: Offers a subtle aromatic punch that enhances the overall flavor without overpowering.
- 1 tablespoon butter: Used for sautéing mushrooms and garlic, adding richness and helping meld the flavors.
- Salt and pepper to taste: Essential for seasoning and bringing out the natural flavors of each ingredient.
- 1 teaspoon fresh thyme leaves (optional): Adds a fragrant herbal note for an elevated taste experience.
- 1/2 cup grated Parmesan cheese: Creates a golden, crispy topping that contrasts beautifully with the creamy interior.
How to Make Potato and Mushroom Gratin with Gorgonzola Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 375°F (190°C), the perfect temperature to slowly cook and meld all the flavors while creating a beautiful golden crust on top of your gratin. Make sure to grease your baking dish lightly to prevent sticking and encourage even browning.
Step 2: Sauté the Mushrooms and Garlic
Melt the butter in a skillet over medium heat, then add the minced garlic and cook until you smell its fragrant warmth filling the kitchen. Toss in the sliced mushrooms and sauté until they’ve softened and released their natural juices, about 5 to 7 minutes. Season with salt and pepper here to layer in flavor early on.
Step 3: Layer the First Potato Base
Arrange half of your thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. This creates the first foundation that will soak up all the wonderful mushroom and creamy notes.
Step 4: Add Mushrooms and Gorgonzola Cheese
Spread the sautéed mushrooms evenly over the potato layer, making sure every bite will have some of this earthy goodness. Sprinkle half of the crumbled Gorgonzola cheese on top, letting its creamy boldness start to infuse the dish.
Step 5: Layer Remaining Potatoes and Season
Next, add your remaining sliced potatoes in a neat layer. Season the top layer with salt, pepper, and if you’re using it, fresh thyme leaves. These simple additions will brighten and balance the rich flavors hiding beneath.
Step 6: Pour Heavy Cream and Add Parmesan
Slowly pour the heavy cream over the entire layered dish, ensuring it seeps through the potatoes to create that signature creamy texture. Finish by sprinkling the grated Parmesan cheese evenly on top to develop a crispy, savory crust.
Step 7: Bake and Achieve Golden Perfection
Cover the dish with foil and bake in your preheated oven for 40 minutes to cook the potatoes thoroughly while keeping moisture locked in. Remove the foil and bake for an additional 20 minutes so that the top becomes beautifully golden, bubbly, and irresistible. Let the gratin rest for 10 minutes once out of the oven to firm up and make serving easier.
How to Serve Potato and Mushroom Gratin with Gorgonzola Recipe
Garnishes
To finish off this decadent Potato and Mushroom Gratin with Gorgonzola Recipe, sprinkle freshly chopped parsley or chives on top. Their vibrant green color adds a lovely contrast, while their fresh taste brightens each savory bite.
Side Dishes
This gratin is rich and filling, so pairing it with a crisp, simple green salad or steamed green vegetables like asparagus or broccoli balances the meal beautifully. For protein lovers, roasted chicken or a pan-seared steak complements the creamy, cheesy layers spectacularly.
Creative Ways to Present
Looking to impress guests? Serve individual portions straight from ramekins for an elegant touch, or create a rustic farmhouse feel by serving directly from a vintage baking dish. Drizzle a bit of walnut oil or a sprinkle of toasted nuts on top for added texture and flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the Potato and Mushroom Gratin with Gorgonzola Recipe tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to three days—perfect for enjoying delicious leftovers without any loss of flavor or texture.
Freezing
This gratin can be frozen, but for best results, freeze it before baking. Layer everything in a freezer-safe dish, wrap it well, and freeze for up to two months. When ready to enjoy, bake it straight from frozen, adding extra baking time to ensure it heats through.
Reheating
Reheat your leftover Potato and Mushroom Gratin with Gorgonzola Recipe in the oven at 350°F (175°C) for about 20 minutes, or until warmed through and bubbly. Avoid microwaving if you want to keep the top crisp and delicious.
FAQs
Can I use a different type of cheese instead of Gorgonzola?
Absolutely! While Gorgonzola gives this gratin its unique tang and creaminess, you can substitute with other blue cheeses or even goat cheese for a different but still creamy flavor profile.
Is this gratin suitable for vegetarian diets?
Yes, this Potato and Mushroom Gratin with Gorgonzola Recipe is vegetarian-friendly as it contains no meat or meat-based products, making it a perfect dish for vegetarian gatherings.
What kind of potatoes work best for gratin?
Starchy potatoes like Russets or Yukon Golds are ideal because they become tender while baking without falling apart, helping create that perfect creamy texture and structure.
Can I prepare this dish in advance for a dinner party?
Definitely! You can assemble it the day before, keep it covered in the refrigerator, and bake it just before serving. This makes your entertaining much easier while still delivering fresh, impressive results.
How do I prevent the gratin from drying out?
Pouring enough heavy cream and covering the dish with foil during the initial baking stage helps retain moisture. Also, letting the gratin rest after baking allows the liquids to redistribute evenly for a perfect creamy consistency.
Final Thoughts
This Potato and Mushroom Gratin with Gorgonzola Recipe is one of those comforting, crowd-pleasing dishes that never disappoints. It’s simple enough to make any day but special enough to bring out for celebrations. I can’t wait for you to try it and savor all the creamy, cheesy, and earthy flavors baked to golden perfection. Trust me, this recipe will quickly become one of your favorites too!
Print
Potato and Mushroom Gratin with Gorgonzola Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Potato and Mushroom Gratin with Gorgonzola is a creamy, indulgent baked casserole featuring layers of thinly sliced potatoes, sautéed mushrooms, and rich Gorgonzola cheese. Baked to golden perfection with heavy cream and Parmesan cheese, it offers a perfect balance of earthy mushrooms and tangy blue cheese, making it an ideal side dish for any meal.
Ingredients
Vegetables and Aromatics
- 4 large potatoes, thinly sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (optional)
Dairy
- 1 cup Gorgonzola cheese, crumbled
- 2 cups heavy cream
- 1 tablespoon butter
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
- Sauté Garlic: In a skillet over medium heat, melt the tablespoon of butter and sauté the minced garlic until fragrant, about 1 minute, ensuring to not burn it.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they soften and release their moisture. Season with salt and pepper to taste.
- Prepare Baking Dish: Lightly grease a baking dish to prevent sticking and help with even cooking.
- Layer Potatoes: Arrange half of the thinly sliced potatoes evenly at the bottom of the greased baking dish forming the first layer.
- Add Mushroom and Cheese Layers: Spread the sautéed mushrooms evenly over the potato layer, then sprinkle half of the crumbled Gorgonzola cheese on top.
- Second Potato Layer: Layer the remaining potatoes on top of the mushroom and cheese layer. Season this layer with salt, pepper, and optional fresh thyme leaves for extra flavor.
- Add Cream: Pour the 2 cups of heavy cream evenly over all the layers to ensure creaminess throughout the gratin.
- Top with Parmesan: Sprinkle the grated Parmesan cheese evenly over the top layer for a golden crust.
- Initial Bake: Cover the baking dish with foil and bake in the preheated oven for 40 minutes, allowing the potatoes to cook through.
- Final Bake: Remove the foil and bake for an additional 20 minutes. This will brown the top until it is golden and bubbly, and ensure the potatoes are tender.
- Rest Before Serving: Let the gratin rest for 10 minutes after baking to allow it to set for easier slicing and enhanced flavor melding.
Notes
- Thin slicing the potatoes ensures even cooking and tender texture.
- Using a combination of Gorgonzola and Parmesan gives a complex cheesy flavor with a nice golden crust.
- If fresh thyme is unavailable, dried thyme can be used sparingly or omitted.
- Resting the gratin after baking helps the layers firm up for clean serving portions.
- This dish pairs well with roasted meats or as a hearty vegetarian main when served alongside a fresh green salad.
