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
Scale
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
