Potato and Mushroom Gratin with Gorgonzola
Ingredients
- 4 medium Russet potatoes, peeled and thinly sliced
- 1 tbsp olive oil
- 8 oz (250 g) mixed mushrooms, sliced
- ¾ cup + 2 tbsp (200 ml) heavy cream
- 1 tsp minced garlic
- 5 oz (150 g) Gorgonzola cheese, crumbled
- 3.5 oz (100 g) Gruyère cheese, grated
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a skillet and sauté the mushrooms for 5–6 minutes until lightly browned. Set aside.
- In a saucepan, warm the heavy cream with the garlic and Gorgonzola over low heat until the cheese melts. Do not boil. Season with salt and pepper.
- Grease a baking dish.
- Layer half of the sliced potatoes in the dish.
- Pour over half of the cream sauce.
- Add half of the mushrooms and sprinkle with half of the Gruyère cheese.
- Repeat the layers with the remaining potatoes, sauce, mushrooms, and Gruyère.
- Bake for 20–30 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Let the gratin rest for 10 minutes before serving.
