If you’re craving something cozy, decadent, and just a bit fancy, Potato and Mushroom Gratin with Gorgonzola is about to become your new obsession. This baked casserole layers golden Yukon potatoes and savory sautéed mushrooms beneath a luscious, tangy Gorgonzola cream, all crowned with bubbling Parmesan for that irresistible crust. Each bite is sheer comfort, with earthy, creamy, and salty flavors melding into a masterpiece that works as a show-stopping side or a deeply satisfying main for vegetarians. Whether you’re hosting a dinner party or looking to pamper yourself on a chilly night, Potato and Mushroom Gratin with Gorgonzola is a dish that always delivers a little extra magic to the table.
Ingredients You’ll Need
One of the joys of Potato and Mushroom Gratin with Gorgonzola is how it turns a handful of simple, everyday ingredients into something extraordinary. Each component, from the creamy potatoes to the punchy cheese and umami mushrooms, is essential for building flavor and texture in every forkful.
- Yukon Gold potatoes: Their buttery texture and thin skin bake up tender and luscious—choose even-sized ones for uniform slices.
- Olive oil: Adds a fruity backbone and helps the mushrooms brown beautifully.
- Butter: Layers on richness and blends with olive oil to perfectly sauté the mushrooms.
- Cremini or button mushrooms: Earthy, hearty, and meaty—these mushrooms amplify the depth and savoriness of the dish.
- Garlic: Just a hint adds warmth and aromatic complexity (don’t skip it!).
- Fresh or dried thyme: The woodsy, floral note of thyme gives that gourmet French touch to the gratin.
- Heavy cream: Provides the essential silkiness in the cheese sauce, making everything melt together.
- Whole milk: Balances the cream, making the sauce just rich enough without being overwhelming.
- Gorgonzola cheese: The star—brings tang, creaminess, and an incredible pop of flavor.
- Parmesan cheese: For the ultimate golden, savory crust on top.
- Salt: Enhances every element and ties all the flavors together.
- Black pepper: Adds gentle heat and contrast.
- Fresh parsley: Lively, herbal freshness that’s perfect for garnish and a burst of color.
How to Make Potato and Mushroom Gratin with Gorgonzola
Step 1: Prep Your Oven and Baking Dish
Preheat your oven to 375°F (190°C) so the gratin bakes evenly from the very start. Grease a 9×13-inch baking dish with butter or a little oil—this not only prevents sticking but also helps crisp the edges for those coveted golden bits.
Step 2: Sauté the Mushrooms
Heat olive oil and butter together in a large skillet over medium heat. Toss in your sliced mushrooms and let them cook, stirring occasionally, for about 8 minutes. You want them deeply browned and for their liquid to nearly evaporate, which concentrates their flavor and ensures your Potato and Mushroom Gratin with Gorgonzola doesn’t go soggy.
Step 3: Add Garlic and Thyme
When the mushrooms are nearly ready, stir in the minced garlic and thyme. Cook for just a minute, until fragrant—this step unlocks the full aroma of the garlic and infuses the mushrooms with that herbal note. Season the mixture with salt and pepper to ensure spectacular flavor in every bite.
Step 4: Warm the Gorgonzola Cream
In a small saucepan over low heat, combine the cream and milk. Gently warm them—no boiling needed. Add in your crumbled Gorgonzola and whisk until completely smooth and melted. This sauce is the secret weapon of the dish, bringing a luxurious depth to the gratin.
Step 5: Layer the Potatoes, Mushrooms, and Sauce
Start by arranging half of your thinly sliced potatoes in the bottom of the prepared dish—slight overlapping is best for even cooking. Spoon over half the mushroom mixture, then drizzle with half the Gorgonzola cream. Repeat these layers with the rest of the potatoes, mushrooms, and sauce. This creates those gorgeous flavor strata that make every serving of Potato and Mushroom Gratin with Gorgonzola irresistible.
Step 6: Add Parmesan and Bake
Finish by sprinkling the grated Parmesan evenly over the top—this is what forms the gratin’s signature savory crust. Cover the dish with foil and bake for 40 minutes so the potatoes cook through. Then, uncover and continue baking for another 20–25 minutes, until the top is deeply golden and bubbling.
Step 7: Rest, Garnish, and Serve
Let the gratin cool slightly for about 10 minutes before serving—this helps everything set so you get perfect, neat layers. Shower with chopped fresh parsley for a final flourish of color and freshness.
How to Serve Potato and Mushroom Gratin with Gorgonzola
Garnishes
The fresh parsley isn’t just for looks—it gives a bright pop that balances the rich potatoes and cheese. If you’d like something extra, add a sprinkle of fresh chives or a light drizzle of truffle oil for a luxurious twist. A little cracked black pepper right before serving also enhances the aroma beautifully.
Side Dishes
Potato and Mushroom Gratin with Gorgonzola is hearty enough to stand on its own, but it also pairs brilliantly with roasted chicken, pork loin, or grilled sausage. For a vegetarian spread, serve it alongside a crisp green salad tossed with a sharp vinaigrette, or some lemony roasted vegetables for brightness and contrast.
Creative Ways to Present
For an elegant dinner, portion the gratin into individual ramekins before baking; each guest gets their own mini masterpiece. Try it as a brunch main dish with poached eggs on the side, or bring it to potlucks baked in a pretty ceramic dish—Potato and Mushroom Gratin with Gorgonzola is always a conversation starter!
Make Ahead and Storage
Storing Leftovers
Leftover Potato and Mushroom Gratin with Gorgonzola keeps well in the refrigerator for up to three days. Simply cover the dish tightly with foil or transfer portions to airtight containers to maintain its moisture and flavor.
Freezing
You can freeze this gratin, though the texture may change slightly; assemble and bake as directed, then let it cool completely. Wrap well in plastic and foil before freezing for up to two months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices or the whole dish in a 350°F (175°C) oven, covered with foil, until warmed through—about 20 minutes for a large dish. For a crispy top, remove the foil for the last few minutes. A splash of milk or cream on top before reheating keeps things luscious.
FAQs
Can I use a different type Side Dish
Yes, while Yukon Golds deliver the best creamy texture, you can swap in Russet potatoes for a slightly fluffier result—just slice them thinly and keep an eye on baking time.
What’s a good substitute for Gorgonzola cheese?
If Gorgonzola isn’t your thing, use another blue cheese like Roquefort or Stilton, or even try a creamy goat cheese for a slightly milder character. The result will still be deliciously rich and tangy.
Can I make Potato and Mushroom Gratin with Gorgonzola ahead of time?
Absolutely! You can fully assemble the dish up to a day ahead and refrigerate. Add a few minutes to baking time if starting from cold. Wait to garnish with parsley until right before serving for the freshest look.
How do I keep my potatoes from turning brown?
If prepping ahead, keep sliced potatoes submerged in cold water until ready to use. Dry them thoroughly before layering to ensure the gratin isn’t watery and bakes up creamy every time.
Is Potato and Mushroom Gratin with Gorgonzola gluten-free?
Yes, as written, this gratin contains no gluten. If you have a particularly sensitive guest, just double-check the cheeses for hidden gluten sources, though most are safe.
Final Thoughts
This Potato and Mushroom Gratin with Gorgonzola has all the makings of a signature dish—the kind you’re always asked to bring to gatherings. It’s soul-warming, beautifully balanced, and loaded with flavor in every bite. I hope you give it a try and make it your own—don’t be surprised if it becomes everyone’s favorite request at your table!
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Potato and Mushroom Gratin with Gorgonzola Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Potato and Mushroom Gratin with Gorgonzola is a flavorful and creamy side dish that combines tender Yukon Gold potatoes with earthy mushrooms, rich Gorgonzola cheese, and a hint of fresh thyme. Baked to golden perfection, this dish is a comforting addition to any meal.
Ingredients
Potato Layer:
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
Mushroom Layer:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound cremini or button mushrooms, sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Cream Mixture:
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 ounces Gorgonzola cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté mushrooms: In a large skillet, heat olive oil and butter. Add mushrooms and cook until browned. Add garlic, thyme, salt, and pepper.
- Prepare cream mixture: In a saucepan, warm cream and milk. Whisk in Gorgonzola until smooth.
- Layer ingredients: Place half of the potatoes in the dish, top with half of the mushrooms, pour half of the cream. Repeat layers and sprinkle Parmesan on top.
- Bake: Cover with foil and bake for 40 minutes. Remove foil and bake for 20–25 minutes until golden. Rest for 10 minutes before serving. Garnish with parsley.
Notes
- You can use blue cheese instead of Gorgonzola.
- For a crispier top, broil for 2–3 minutes after baking.
- Slice potatoes evenly for consistent cooking.
- Enjoy with roasted meats or a green salad.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 60 mg
