Gorgonzola Potato Gratin

Susan, of Fork You fame, shares her Gorgonzola Potato Gratin recipe from UK3 on the Fork You blog:

I wanted a creamy gratin that would not compete with the other flavors on the plate.  An important component of chimichurri is garlic, so I did not want to overdo it by adding garlic to the gratin as well.  I opted to keep it simple and classic.

Serves 15

5 pounds Russet potatoes
2 cups heavy cream
7 ounces Gorgonzola cheese, crumbled
salt and pepper
butter, for dish

Preheat oven to 400 degrees.  Butter a 9×13 baking dish.  (I used glass.)

Slice potatoes very thinly using a mandoline.  Place a layer of potatoes in the dish, overlapping them.  Season with salt and pepper.  Repeat layers, seasoning each one, until all potatoes are used.

In a medium saucepan over medium heat, warm the cream to boiling.  When the cream boils, reduce heat slightly and add Gorgonzola, stirring until smooth.

Pour the cream/cheese mixture over the potatoes, cover with foil and bake for about 1 hour, or until the potatoes are tender and they have browned around the edges.

Let cool for 15 minutes before slicing into squares.

This dish can be baked in advance and refrigerated.  Reheat, covered with foil, in a 350 degree oven for about 30 minutes or until warmed through.  Let the gratin cool for 15 minutes before slicing.

Note- If you do not own a mandoline, you should really consider getting one.  It is importatnt the potatoes are thin so they will achieve the proper doneness and texture.  You can pick one up at Wal Mart for about $10.


2 Responses to “Gorgonzola Potato Gratin”

  1. spinstergirl Says:

    I love my mandoline so much that I actually had my students create instructions for its use in a technical writing course. Only one of them knew what it was. I’m a sucker for a good kitchen tool and this is my favorite.

  2. possum1027 Says:

    Sounds good, but a lactose nightmare!

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