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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.
Print Recipe
Course Side Dish
Cuisine French
Status To Try

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.
Keyword cheese, Gruyère, mushroom, potatoes, sides-vegetables
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