Potato Gorgonzola Gratin
Indulge in the rich, creamy decadence of Potato Gorgonzola Gratin, a comforting side dish that’s perfect for elevating any meal. This recipe showcases layers of tender Russet potatoes, bathed in a luxurious sauce of heavy cream, whole milk, and melted Gorgonzola cheese, balanced with the earthy aroma of fresh garlic and thyme. Topped with a golden crust of Parmesan cheese, each bite delivers a velvety texture and a savory, tangy flavor that’s irresistibly satisfying. Whether you’re hosting a dinner party or simply treating yourself to a gourmet twist on classic potato dishes, this gratin is sure to impress. Ready in just 20 minutes of prep and baked to bubbling perfection, it’s the ultimate combination of elegance and ease. Serve it alongside roasted meats or a crisp green salad for a truly unforgettable meal.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 150 grams Gorgonzola cheese
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 2 tablespoons Unsalted butter
- 2 cloves Fresh garlic
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 50 grams Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
Peel the potatoes and slice them into thin, uniform rounds (about 1/8-inch thick) using a sharp knife or mandoline slicer.
In a small saucepan, melt the butter over medium heat. Mince the garlic and add it to the saucepan, cooking until fragrant, about 1 minute.
Pour the heavy cream and milk into the saucepan. Add the thyme, salt, and black pepper, and stir well. Heat the mixture until just warm but not boiling, then remove from heat.
Crumble the Gorgonzola cheese into the cream mixture and stir until the cheese starts to melt and combine. Set aside.
Arrange a single layer of potato slices on the bottom of the prepared baking dish, slightly overlapping them. Pour a small amount of the cream mixture over the potato layer, spreading it evenly.
Repeat layering the potatoes and cream mixture until all the potatoes are used, finishing with a layer of the cream mixture on top.
Sprinkle the grated Parmesan cheese evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the gratin rest for 5-10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 126.7 g | 634% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 5560 mg | 242% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 18.4 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1684 mg | 130% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 6042 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
