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
Scale
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.
