A rich potato and mushroom gratin layered with a garlic-Gorgonzola cream sauce and Gruyère, baked until golden and bubbling.
Potato and Mushroom Gratin with Gorgonzola
A rich potato and mushroom gratin layered with a garlic-Gorgonzola cream sauce and Gruyère, baked until golden and bubbling.
Ingredients
- 4 medium Russet potatoes peeled and sliced 1/8-inch (3 mm) thick
- 1 tbsp olive oil 15 ml
- 8 oz mixed mushrooms 250 g, sliced
- 3/4 cup + 2 tbsp heavy cream 200 ml
- 1 tsp garlic 5 ml, minced
- 5 oz Gorgonzola cheese 150 g, crumbled
- 3.5 oz Gruyère cheese 100 g, grated
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Sauté mushrooms in olive oil for 5-6 minutes. Set aside.
- Warm cream, garlic, and Gorgonzola in a saucepan until melted; do not boil. Season with salt and pepper.
- Layer potatoes, half the cream sauce, some Gruyère, and mushrooms in a greased baking dish. Repeat the layers.
- Bake for 20-30 minutes, until golden and bubbly.
- Rest for 10 minutes before serving.
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