Potato and Mushroom Gratin with Gorgonzola
Indulge in the creamy goodness of Potato and Mushroom Gratin with Gorgonzola, a dish that is perfect for impressing guests or enjoying a cozy night at home. This comforting gratin features layers of tender potatoes and savory mushrooms, all enveloped in a rich sauce made from heavy cream and tangy Gorgonzola cheese. Baked to golden perfection, this dish combines elegance with heartiness, making it an ideal side for roasted meats or a satisfying vegetarian option on its own.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 large potatoes, thinly sliced
- 8 oz mushrooms, sliced
- 1 cup Gorgonzola cheese, crumbled
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tablespoon butter
- Salt and pepper, to taste
- 1 teaspoon fresh thyme leaves (optional)
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant. Stir in sliced mushrooms and cook until softened, about 5-7 minutes. Season with salt and pepper.
- Grease a baking dish lightly. Layer half of the sliced potatoes at the bottom, followed by the sautéed mushrooms and half of the crumbled Gorgonzola.
- Add another layer of remaining potatoes on top. Season with additional salt, pepper, and thyme if using. Pour heavy cream evenly over all layers.
- Sprinkle grated Parmesan cheese over the top layer.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes until golden brown on top.
- Allow resting for about 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 95mg