Description
A rich, creamy, and flavorful potato and mushroom gratin with the bold tang of gorgonzola and nutty gruyère. This comforting oven-baked dish is perfect for chilly nights or special dinners.
Ingredients
4 medium russet potatoes, sliced thinly
1 tablespoon olive oil
250 g mixed mushrooms
200 ml heavy cream
1 teaspoon fresh garlic (pressed)
150 g gorgonzola cheese
100 g grated gruyère cheese
Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F.
2. In a skillet over medium heat, add olive oil and sauté mushrooms for 5–6 minutes until they release moisture. Remove from heat.
3. In a saucepan, heat heavy cream with garlic and crumbled gorgonzola. Stir until melted and smooth. Season with salt and pepper.
4. Peel potatoes and slice them into ⅛-inch thick rounds.
5. Layer half of the potatoes in a greased baking dish.
6. Pour half of the gorgonzola cream sauce over the potatoes. Add half the mushrooms and sprinkle with half the gruyère.
7. Repeat with remaining potatoes, sauce, mushrooms, and cheese.
8. Bake uncovered for 20–30 minutes until golden and bubbling.
9. Let it rest for 10 minutes before serving.
Notes
You can use a mix of mushrooms like cremini and shiitake for added flavor.
Ensure mushrooms are fully cooked before layering to avoid excess moisture.
Let the gratin rest after baking to help it firm up and enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: European