Description
A rich and creamy gratin featuring layers of thinly sliced potatoes and mushrooms baked with tangy Gorgonzola cheese and a silky cream sauce.
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 oven to 375°F (190°C).
- In a skillet, melt butter over medium heat and sauté garlic until fragrant.
- Add sliced mushrooms and cook until softened, about 5-7 minutes. Season with salt and pepper.
- Lightly grease a baking dish and layer half of the sliced potatoes evenly.
- Spread sautéed mushrooms over the potatoes, then sprinkle half of the Gorgonzola cheese.
- Layer the remaining potatoes on top, season with salt, pepper, and thyme if using.
- Pour heavy cream evenly over the layers.
- Sprinkle grated Parmesan cheese on top.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for another 20 minutes or until the top is golden and bubbly, and potatoes are tender.
- Let rest for 10 minutes before serving.
Notes
- Use Yukon Gold potatoes for creamier texture.
- Substitute Gorgonzola with blue cheese or feta for different flavors.
- Add fresh spinach between layers for extra greens.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: French/Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg