Description
This Potato and Mushroom Gratin with Gorgonzola is a deliciously creamy and savory baked dish featuring thinly sliced potatoes layered with sautéed mushrooms, tangy Gorgonzola cheese, and aromatic thyme. Finished with a golden Parmesan crust, it’s perfect as a comforting side or hearty vegetarian main.
Ingredients
Scale
Vegetables
- 4 large potatoes, thinly sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (optional)
Dairy & Fats
- 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 the oven: Set your oven to 375°F (190°C) to prepare for baking the gratin.
- Sauté the garlic: In a skillet over medium heat, melt the butter and cook the minced garlic until fragrant, about 1-2 minutes. This builds a flavor base for the mushrooms.
- Cook the mushrooms: Add the sliced mushrooms to the garlic butter and cook for 5-7 minutes until softened. Season with salt and pepper to enhance their natural flavor.
- Prepare the baking dish: Lightly grease your baking dish with butter or oil to prevent sticking and ensure easy serving.
- Layer the potatoes: Arrange half of the thinly sliced potatoes in an even layer at the bottom of the dish.
- Add mushroom layer and cheese: Spread the sautéed mushrooms evenly over the potato layer, then sprinkle half of the crumbled Gorgonzola cheese on top.
- Top with remaining potatoes and season: Layer the remaining potatoes over the mushrooms. Season with salt, pepper, and thyme leaves if using, for added aroma and flavor.
- Pour heavy cream: Evenly pour the heavy cream over the potato layers to ensure creaminess and aid cooking.
- Sprinkle Parmesan cheese: Generously sprinkle the grated Parmesan cheese on top to create a golden crust.
- Bake covered: Cover the dish with foil and bake in the preheated oven for 40 minutes to cook potatoes through and meld flavors.
- Bake uncovered: Remove the foil and bake for an additional 20 minutes until the top is golden brown, bubbly, and the potatoes are tender.
- Rest before serving: Let the gratin rest for 10 minutes out of the oven before serving to allow the layers to set for clean slices.
Notes
- Use a mandoline to slice potatoes thinly and evenly for best texture.
- Gorgonzola can be substituted with blue cheese or Roquefort for a different flavor profile.
- For a lighter version, use half-and-half instead of heavy cream, but the dish will be less rich.
- Fresh thyme adds a lovely herbal note but can be omitted if unavailable.
- Letting the gratin rest before slicing ensures servings hold together well.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
