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
Scale
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
