Description
Potato and Mushroom Gratin with Gorgonzola is a comforting and indulgent side dish featuring tender layers of potatoes and earthy sautéed mushrooms combined with a rich, creamy sauce infused with sharp Gorgonzola cheese. Perfect for cozy evenings or festive dinners, this gratin balances savory, tangy, and creamy flavors, creating a warm and elegant accompaniment to roasted meats, poultry, or a vegetarian centerpiece.
Ingredients
Units
Scale
Main Ingredients
- 4 cups starchy or all-purpose potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 8 oz cremini or button mushrooms, cleaned and sliced
- 6 oz Gorgonzola cheese, crumbled
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter (for sautéing mushrooms and greasing dish)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Prepare the Ingredients: Peel and slice the potatoes evenly to approximately 1/8 inch thickness for consistent cooking. Clean and slice the mushrooms, then finely chop the shallots and mince the garlic to prepare for infusion into the sauce.
- Sauté Mushrooms and Aromatics: In a skillet over medium heat, melt the butter. Add the sliced mushrooms, shallots, and garlic and sauté until softened and fragrant. This step intensifies flavors and prevents sogginess in the gratin.
- Make the Cream Sauce: Pour the heavy cream into the skillet with the mushroom mixture. Stir in the crumbled Gorgonzola cheese and fresh thyme leaves, gently warming the sauce without boiling, allowing the cheese to melt smoothly and flavor the sauce deeply.
- Assemble the Gratin: Grease a baking dish with butter. Layer the thin potato slices evenly on the bottom. Spoon some of the mushroom and Gorgonzola cream sauce over the potatoes. Repeat layering potatoes and sauce until all ingredients are used, finishing with a generous pour of sauce on top. Optionally, sprinkle grated Parmesan cheese for a crunchy golden crust.
- Bake to Perfection: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes. Remove the foil and continue baking uncovered for an additional 15 minutes, or until the top is golden brown, bubbly, and the potatoes are tender when pierced with a knife.
Notes
- Slice potatoes uniformly using a mandoline or sharp knife to ensure even cooking and attractive layers.
- Pre-cooking mushrooms is essential to avoid sogginess and intensify flavor.
- Use full-fat heavy cream for the richest and creamiest gratin texture.
- Let the gratin rest for 10 minutes before serving to allow the layers to set for cleaner slices.
- Season each potato layer lightly with salt and pepper for balanced flavor throughout the dish.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 65 mg