Potato and Mushroom Gratin with Gorgonzola

Oh, get ready for a dish that’s pure comfort food magic — Potato and Mushroom Gratin with Gorgonzola! Imagine layers of tender, creamy potatoes mingling with earthy mushrooms, all baked to golden perfection under a luscious, tangy blanket of melted Gorgonzola cheese. This gratin is rich, cozy, and perfect for those moments when you want to feel wrapped in warmth and flavor. Trust me, this one’s a total game-changer for dinner or any special occasion.

The aroma alone will pull you in, with the savory mushrooms and the bold, creamy punch of Gorgonzola inviting you to dive right in. Whether you’re serving it alongside a simple salad or as the star of the show, this gratin brings serious wow-factor and comfort to your table.

Why You’ll Love Potato and Mushroom Gratin with Gorgonzola

Here’s why this gratin will steal your heart:

Comforting & Rich: Creamy potatoes combined with earthy mushrooms and sharp Gorgonzola create a luxurious flavor combo you’ll crave again and again.

Perfect for Any Occasion: Whether a cozy weeknight dinner or a festive holiday side, this gratin fits right in.

Make-Ahead Friendly: Prep it in advance and bake when ready—easy and stress-free.

Impressively Simple: Few ingredients, straightforward steps, but tons of wow.

Customizable: Swap mushrooms or cheese to tailor it to your taste buds.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Potato and Mushroom Gratin with Gorgonzola

Here’s what brings this dish to life:

Potatoes

Thinly sliced, tender, and creamy when baked. Yukon Gold or Russets work beautifully.

Mushrooms

Earthy and juicy—cremini or button mushrooms are perfect here.

Gorgonzola Cheese

Tangy, creamy, and bold, this cheese is the star of the sauce.

Heavy Cream

Creates that dreamy, silky texture throughout the gratin.

Garlic

Minced to add a subtle kick and depth.

Fresh Thyme

Adds a fragrant herbal note that pairs perfectly with mushrooms and cheese.

Salt and Black Pepper

To season and bring all the flavors together.

Butter

For greasing the baking dish and adding richness.

Instructions

Ready to make this creamy, dreamy gratin? Let’s dive in:

Preheat Your Oven

Set it to 375°F (190°C) so it’s ready to bake your masterpiece.

Prepare the Mushrooms

Sauté sliced mushrooms with a bit of butter and garlic until golden and fragrant.

Layer the Dish

Butter your baking dish, then layer potatoes and mushrooms, seasoning each layer with salt, pepper, and thyme.

Add Cream and Cheese

Pour heavy cream over the layers, then sprinkle crumbled Gorgonzola evenly on top.

Bake to Perfection

Bake uncovered for about 45-50 minutes until the potatoes are tender and the top is golden and bubbling.

Let It Rest

Allow the gratin to cool for 5-10 minutes before serving to let those flavors settle and the sauce thicken slightly.

Serve and Enjoy

Scoop out generous portions and savor the creamy, cheesy goodness with every bite!

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: [Time to slice and sauté]
Cook Time: 45-50 minutes
Total Time: [Total time including prep and bake]

How to Serve Potato and Mushroom Gratin with Gorgonzola

This gratin is incredibly versatile when it comes to serving:

As a Side: Perfect alongside roasted meats, grilled chicken, or a fresh green salad.
Vegetarian Main: Pair with a hearty salad or steamed veggies for a comforting meat-free meal.
With Wine: Pairs beautifully with a crisp white or light red wine.
For Special Occasions: Impress your guests with this elegant and flavorful dish.

Additional Tips

Slice Evenly: Use a mandoline or sharp knife to ensure thin, even potato slices for consistent cooking.
Make Ahead: Assemble the gratin, cover, and refrigerate; bake when ready to serve.
Cheese Swap: If Gorgonzola isn’t your thing, try blue cheese or a creamy goat cheese.
Add Crunch: Sprinkle breadcrumbs on top in the last 10 minutes of baking for a crispy finish.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.

FAQ Section

Q1: Can I use other types of mushrooms?
A1: Absolutely! Shiitake, portobello, or chanterelles add lovely flavor and texture.

Q2: Can I substitute cream for milk?
A2: Cream gives the richest result, but whole milk or half-and-half can be used for a lighter dish.

Q3: Is this dish gluten-free?
A3: Yes, naturally gluten-free if you skip breadcrumbs or use gluten-free ones.

Q4: Can I make this vegan?
A4: Swap cream for coconut cream and Gorgonzola for a vegan cheese alternative.

Q5: How do I know when the potatoes are cooked?
A5: They should be fork-tender and soft but not mushy when baked.

Q6: Can I freeze leftovers?
A6: Yes, freeze in an airtight container for up to 2 months and thaw before reheating.

Q7: What herbs go best with this gratin?
A7: Thyme is classic, but rosemary or sage also pair nicely.

Q8: Can I add onions?
A8: Yes, caramelized onions add sweetness and depth.

Q9: How to prevent the gratin from drying out?
A9: Don’t skimp on the cream and cover loosely with foil for part of the baking if needed.

Q10: What’s the best baking dish to use?
A10: A ceramic or glass baking dish works best for even cooking and browning.

Conclusion

There you have it — a luscious, creamy, and utterly comforting Potato and Mushroom Gratin with Gorgonzola that’s sure to become a favorite in your recipe rotation. It’s simple yet sophisticated, and every bite is a delicious hug for your taste buds. Whether it’s a weeknight treat or a special occasion centerpiece, this gratin delivers on all fronts. So grab your potatoes, mushrooms, and that tangy Gorgonzola, and get ready to indulge in cheesy, creamy heaven!

Print