Description
A rich and savory gratin featuring layers of thinly sliced potatoes, earthy mushrooms, and tangy Gorgonzola cheese, baked to golden perfection in a creamy sauce.
Ingredients
Scale
- 600g potatoes, thinly sliced
- 250g mushrooms, sliced (e.g., cremini or button)
- 150g Gorgonzola cheese, crumbled
- 1 clove garlic, minced
- 1 tablespoon butter
- 200ml heavy cream
- 100ml milk
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 180°C (350°F). Grease a baking dish with butter.
- In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
- Add mushrooms, season with salt and pepper, and sauté until soft and golden, about 5–7 minutes.
- In a saucepan, combine cream, milk, and nutmeg (if using). Heat gently, then stir in half of the Gorgonzola until melted. Season with salt and pepper.
- Layer half the potatoes in the dish, then add half the mushrooms and half of the remaining Gorgonzola.
- Repeat the layers, finishing with the rest of the cheese on top.
- Pour the cream mixture evenly over the layers.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake another 15–20 minutes, or until the top is golden and bubbly and potatoes are tender.
- Let rest for 5–10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Use a mandoline for evenly thin potato slices.
- Can substitute Gorgonzola with blue cheese or goat cheese for different flavors.
- For extra richness, add a handful of grated Gruyère or Parmesan on top.
- Tastes even better the next day as leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: potato gratin, mushroom gratin, gorgonzola potato bake, creamy baked potatoes, vegetarian side dish