Potato and Mushroom Gratin with Gorgonzola is a showstopper of a side dish that deserves a spot on both weeknight dinner tables and special occasions alike. Imagine paper-thin layers of creamy Yukon Gold potatoes tucked between earthy mushrooms and sweet, caramelized onions, all swirled together in a luscious Gorgonzola cream sauce. Golden and bubbling, this gratin smells irresistible and tastes even better—with each bite delivering a perfect harmony of robustness and decadence. If you love comfort food with character, you’re in for a treat.
Ingredients You’ll Need
This Potato and Mushroom Gratin with Gorgonzola leans on a handful of well-chosen, fuss-free ingredients, each bringing vital flavor, texture, or color to the party. From buttery Yukon Gold potatoes to tangy Gorgonzola, nothing here is accidental—every bit matters!
- Yukon Gold potatoes: Their natural creaminess and butter-yellow hue make them perfect for gratin, holding up beautifully without getting mushy.
- Unsalted butter: Adds richness and lends a subtle, nutty note to sautéed veggies and the gratin itself.
- Olive oil: Balances the butter, preventing burning and enhancing savory undertones.
- Yellow onion: When slowly cooked, it sweetens up, providing a soft contrast to the earthy mushrooms.
- Cremini or button mushrooms: Offer a deep, woodsy flavor—don’t be afraid to brown them well for maximum taste.
- Garlic cloves: Just enough to perfume the dish without overwhelming the other flavors.
- Fresh thyme leaves: Brings an herbal lift that pairs especially nicely with potatoes and Gorgonzola.
- Heavy cream: The indulgent backbone for that signature gratin creaminess.
- Whole milk: Lightens the sauce just a touch so the dish doesn’t become cloying.
- Gorgonzola cheese: Salty, tangy, and melty—this is what sets our gratin apart from the crowd.
- Grated Parmesan cheese: Freshly grated is best for the rich, golden crust it forms on top.
- Salt: Crucial for seasoning each layer so the flavors truly sing.
- Black pepper: Brings little pops of heat and depth throughout.
How to Make Potato and Mushroom Gratin with Gorgonzola
Step 1: Get Your Oven and Baking Dish Ready
To kick things off, preheat your oven to 375°F (190°C). Butter up a 9×13-inch baking dish—don’t skip this step! It prevents sticking and adds a bit of extra flavor to the edges, making cleanup much easier and your gratin slices picture-perfect.
Step 2: Sauté the Vegetables
Set a large skillet over medium heat and melt the butter with the olive oil. Toss in the sliced onions and cook them until soft and fragrant, about 5 minutes. The onions should become translucent and start to caramelize, laying the foundation for all the flavors to come. Add the mushrooms next, allowing them to release their moisture, shrink down, and turn golden brown—this will take around 8 minutes. Finally, stir in the garlic and thyme, letting everything mingle for another minute so the aromatics can work their magic.
Step 3: Make the Gorgonzola Cream Sauce
While your veggies are doing their thing, grab a smaller saucepan and gently heat the cream and milk over low heat. Add the crumbled Gorgonzola cheese and stir slowly until it’s melted and mostly smooth. It’s okay if there are a few little pockets of cheese—those will just add bursts of flavor in the finished gratin. Keep the mixture warm but don’t let it boil.
Step 4: Layer the Gratin
Time for a little assembly! Arrange half of your thinly sliced potatoes in the baking dish, overlapping them so each bite gets a little of everything. Season the layer with half of the salt and black pepper. Next, spoon over half the mushroom-onion mixture, followed by half of your Gorgonzola cream. Now, repeat: remaining potatoes, seasoning, the rest of the mushrooms, and the dreamy, cheesy sauce. Finish by sprinkling the Parmesan across the top—you’ll thank yourself for this golden touch.
Step 5: Bake Until Bubbling and Golden
Cover the dish tightly with foil and bake for 40 minutes to get those potatoes nice and tender. Pull off the foil, then return the dish to the oven for another 20 to 25 minutes. This is when the top turns golden and crisp, while any cheese peeking through bubbles happily around the edges. Let your Potato and Mushroom Gratin with Gorgonzola rest for at least 10 minutes out of the oven—this helps it set and makes slicing much easier.
How to Serve Potato and Mushroom Gratin with Gorgonzola
Garnishes
Sprinkle a bit of fresh thyme or finely chopped parsley over the top just before serving for a burst of color and an herby aroma. For an extra flourish, a light dusting of more Parmesan cheese or even crushed toasted walnuts can add crunch and elevate this Potato and Mushroom Gratin with Gorgonzola from comforting to dinner party-worthy.
Side Dishes
This gratin is hearty enough to be the hero of a vegetarian plate but also plays beautifully as a side. It compliments roasted chicken, beef, or even salmon. For a well-rounded meal, serve alongside a crisp green salad dressed with a bright vinaigrette or some blanched green beans with a touch of lemon. The freshness balances the richness perfectly.
Creative Ways to Present
Individual ramekins are charming for dinner parties or holidays, giving each guest their own perfectly crusty gratin. You can also cut the cooled dish into neat squares for buffet-style occasions. Or, try presenting Potato and Mushroom Gratin with Gorgonzola family-style in a rustic ceramic dish right at the center of the table—it makes a heartwarming, beautiful statement.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap the baking dish tightly or spoon extra gratin into airtight containers. Kept in the fridge, it will stay fresh and delicious for up to 3 days. The flavors actually deepen as it sits, making it arguably even better the next day.
Freezing
Potato and Mushroom Gratin with Gorgonzola can be frozen, though the texture of the potatoes may become slightly softer after thawing. Cool the gratin completely, then slice and package portions with parchment between layers in freezer-safe containers. Freeze for up to 2 months for impromptu comfort food nights!
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm covered in a 350°F (175°C) oven for about 20 minutes or until heated through. Remove the cover for the last few minutes for a crispy top. Individual slices can be microwaved, but oven reheating keeps the best texture.
FAQs
Can I use a different cheese if I don’t have Gorgonzola?
Absolutely! While Gorgonzola is the star here, blue cheese, Roquefort, or even a mild Stilton work as great substitutes. Each brings its own unique flavor, but they’ll all create that signature tangy creaminess in your Potato and Mushroom Gratin with Gorgonzola.
Do I need to cook the potatoes first?
Nope, just slice them very thinly. The bake time allows the potatoes to become perfectly tender as they soak up all the creamy, cheesy sauce—no pre-cooking required!
Can I make this gratin ahead for an event?
For sure! Assemble the Potato and Mushroom Gratin with Gorgonzola up to a day in advance, cover, and refrigerate. When ready to bake, add an extra 5 to 10 minutes to the baking time if it’s starting from cold.
How can I make this lighter?
Try using half-and-half instead of both cream and milk, and you can cut back a bit on the cheeses. Even with these lighter swaps, you’ll get plenty of flavor and a satisfying creamy texture.
Is this dish gluten-free?
Yes! Potato and Mushroom Gratin with Gorgonzola contains no flour or breadcrumbs, making it naturally gluten-free. Just double-check your cheeses to be sure they’re labeled gluten-free if you’re cooking for someone with allergies.
Final Thoughts
I truly hope you’ll give Potato and Mushroom Gratin with Gorgonzola a whirl in your own kitchen. The magical combination of creamy potatoes, savory mushrooms, and that bold, tangy cheese always brings rave reviews and happy faces around my table. Don’t be surprised if this gratin becomes a new favorite in your rotation—enjoy every single bite!
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Potato and Mushroom Gratin with Gorgonzola Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the rich and flavorful Potato and Mushroom Gratin with Gorgonzola. Layers of thinly sliced Yukon Gold potatoes, sautéed mushrooms, creamy Gorgonzola cheese sauce, and a hint of thyme, baked to perfection. This vegetarian side dish is a comforting addition to any meal.
Ingredients
Potato Layers:
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
Mushroom Mixture:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 10 ounces cremini or button mushrooms, sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
Cheese Sauce:
- 1 cup heavy cream
- 1 cup whole milk
- 5 ounces Gorgonzola cheese, crumbled
- 1/3 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
- Sauté Onion and Mushrooms: In a skillet, cook onion in olive oil and butter until soft. Add mushrooms, garlic, and thyme; cook until browned.
- Make Cheese Sauce: Warm cream and milk, add Gorgonzola until melted.
- Layer: Arrange potatoes, seasoning, mushrooms, and sauce in the baking dish.
- Bake: Cover with foil and bake, then uncover and bake until golden and tender.
- Rest: Let it rest before serving.
Notes
- You can substitute blue cheese for Gorgonzola.
- For a lighter version, use half-and-half instead of cream and milk.
- Try adding spinach or kale for extra greens.
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 4 g
- Sodium: 490 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 65 mg
