Best 3 Potato Gorgonzola Gratin Recipes
Searching for a delectable and satisfying dish that will captivate your taste buds and provide a memorable dining experience? Look no further than the classic French culinary creation, potato gorgonzola gratin. This luxurious dish combines the richness of creamy gorgonzola cheese, the hearty texture of potatoes, and a crispy, golden-brown gratin crust, resulting in a symphony of flavors and textures that will leave you craving for more. With its versatility, potato gorgonzola gratin can be enjoyed as a main course or a side dish, making it perfect for both intimate gatherings and grand feasts. So, prepare to tantalize your palate as we delve into the delectable realm of potato gorgonzola gratin, uncovering the secrets behind its exquisite flavor and providing you with a comprehensive guide to recreating this culinary masterpiece in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO AND FENNEL GRATIN WITH GORGONZOLA, OLIVES AND TOMATO-MARJORAM SAUCE
Categories Cheese Olive Potato Side Bake Vegetarian Lunch Casserole/Gratin Blue Cheese Fennel Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Rub inside of 9x9x2-inch metal baking pan with garlic clove. Rub pan with 1/2 tablespoon butter. Cover bottom with 1/4 of potatoes, overlapping slightly. Sprinkle 1/3 of chopped olives over, then 1/4 of cheese. Top with 1/3 of fennel; sprinkle with salt and pepper and 1/3 of marjoram. Dot with 1 tablespoon butter. Repeat layering two more times. Top with remaining potatoes, then half of remaining cheese; dot with re-maining 1 tablespoon butter. Pour milk over; arrange halved olives atop. Sprinkle with salt and pepper. Cover pan with foil.
- Bake gratin until vegetables are almost tender, about 50 minutes. Remove foil; sprinkle with remaining cheese. Bake uncovered until potatoes are tender and golden, about 25 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 20 minutes.) Let gratin stand 15 minutes. Serve with Tomato-Marjoram Sauce.
POTATO GORGONZOLA GRATIN
Make and share this Potato Gorgonzola Gratin recipe from Food.com.
Provided by southern chef in lo
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven 400°F.
- In 8 or 9 inch square baking dish arrange half the potatoes; season with salt and pepper and then sprinkle with nutmeg.
- Top with onion and apple; arrange the remaining potatoes on top.
- Season with salt and pepper.
- Add milk; cover with foil.
- Bake for 30 to 40 minutes or until the potatoes are tender. Top with cheese and bake uncovered 10 to 15 minutes or until lightly browned.
YUKON GOLD POTATO-GORGONZOLA (OR GOAT CHEESE) GRATIN
Steps:
- Preheat oven to 375f. Melt butter in a small saucepan over medium heat. Add The Pure Pantry baking mix and cook for two minutes, stirring constantly with a whisk as it thickens to a paste. Stir in thyme, rosemary and garlic. Gradually add milk. Stir with a whisk over medium heat until slightly thick, about 3 minutes. Stir in Gorgonzola (or other cheeses) and continue cooking over low heat until cheese melts. Stir in salt and pepper. Remove from heat. Grease a 13 x 9 pan with olive oil. Arrange one forth of the potatoes in the bottom of the pan. Pour about ¾ cup sauce over potatoes. Repeat layers twice. Sprinkle top with Parmigiano-Reggiano cheese. Cover with foil and bake at 375 F for 30 minutes. Uncover and bake an additional 30 minutes, or until potatoes are tender. Remove from oven; let stand 10 minutes before serving.
Tips:
- For a creamier gratin, use a combination of heavy cream and milk instead of all milk.
- Add a layer of crispy fried bacon or pancetta to the gratin for extra flavor and texture.
- Top the gratin with grated Parmesan cheese before baking for a golden brown crust.
- If you don't have fresh thyme on hand, you can use dried thyme instead. Use about 1/2 teaspoon dried thyme for every 1 tablespoon of fresh thyme.
- Serve the gratin immediately, while it is still hot and bubbly.
Conclusion:
Potato gorgonzola gratin is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it is also a great side dish for roasted chicken or fish. The combination of potatoes, gorgonzola, and cream is simply irresistible, and the gratin is sure to be a hit with everyone who tries it.
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