If you’re seeking a comforting dish that blends creamy textures with bold, savory flavors, this Potato and Mushroom Gratin with Gorgonzola Recipe is exactly what you need. Picture tender layers of thinly sliced potatoes and earthy mushrooms baked together in a rich, garlicky cream infused with the tangy bite of Gorgonzola cheese, all topped with a golden Parmesan crust. This gratin is a real crowd-pleaser—a cozy, elegant side or even a standalone meal that feels like a warm hug on a plate.
Ingredients You’ll Need
Getting started with this Potato and Mushroom Gratin with Gorgonzola Recipe is surprisingly straightforward because it uses simple, wholesome ingredients that each play a vital role. From the creamy Gorgonzola that brings a punch of flavor, to the mushrooms adding earthiness and texture, everything combines for an irresistible dish.
- 4 large potatoes, thinly sliced: They provide the tender, creamy base that absorbs all the luscious flavors.
- 8 oz mushrooms, sliced: These add an earthy depth and a satisfying bite to balance the creaminess.
- 1 cup Gorgonzola cheese, crumbled: This bold cheese melts beautifully, giving the gratin a wonderful tang and richness.
- 2 cups heavy cream: It soaks into the potatoes, yielding a silky, indulgent texture.
- 2 cloves garlic, minced: Garlic infuses the dish with warmth and subtle aromatic complexity.
- 1 tablespoon butter: Used to sauté mushrooms and garlic, enhancing their flavor.
- Salt and pepper to taste: Essential for seasoning every layer perfectly.
- 1 teaspoon fresh thyme leaves (optional): Adds a fragrant herbal note that complements the mushrooms and cheese.
- 1/2 cup grated Parmesan cheese: Sprinkled on top for a crispy, golden crust.
How to Make Potato and Mushroom Gratin with Gorgonzola Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready the moment you assemble your gratin, so those layers cook evenly and develop that gorgeous bubbly top.
Step 2: Sauté Mushrooms and Garlic
In a skillet over medium heat, melt the butter and toss in the minced garlic. Let it cook just until fragrant—don’t let it brown, as you want a gentle garlic warmth. Then add the sliced mushrooms and sauté until they’re soft and have released their juices, about 5 to 7 minutes. Season with salt and pepper to enhance their natural flavors.
Step 3: Layer the Potatoes and Mushrooms
Lightly grease your baking dish to prevent sticking. Begin by arranging half of the thinly sliced potatoes evenly across the bottom. Next, spread the sautéed mushrooms over the first potato layer, then sprinkle half of the crumbled Gorgonzola cheese on top. The layers start building that signature flavor contrast you love.
Step 4: Add Second Potato Layer and Season
Add the remaining potato slices over the mushrooms, arranging them neatly. Now season this top potato layer with salt, pepper, and fresh thyme leaves if you’re using them. Thyme brings an incredible aromatic lift that pairs perfectly with the earthiness of the mushrooms and the creaminess that’s coming next.
Step 5: Add Cream and Cheese Topping
Slowly pour the heavy cream over the entire layered dish, allowing it to seep between the potatoes and mushroom layers. Finally, evenly sprinkle the grated Parmesan cheese over the top—this will create a golden, crispy crust as the gratin bakes.
Step 6: Bake Covered and Then Uncovered
Cover your baking dish with foil to trap moisture for the first 40 minutes of baking, helping the potatoes cook through evenly without drying out. After that, remove the foil and bake for another 20 minutes, allowing the top to become beautifully golden and bubbly. You’ll know it’s done when the potatoes are tender all the way through and the cheese crust bursts with flavor.
Step 7: Rest Before Serving
Once out of the oven, give your Potato and Mushroom Gratin with Gorgonzola Recipe a solid 10 minutes to cool and set. This rest time lets the layers firm up slightly for perfect slicing and ensures every bite is perfectly creamy but not runny.
How to Serve Potato and Mushroom Gratin with Gorgonzola Recipe
Garnishes
A sprinkle of fresh thyme leaves or a few chopped chives provide a fresh, herbal note that brightens this rich gratin. A drizzle of extra virgin olive oil right before serving can lend a subtle fruity tone that balances the cheese’s boldness beautifully.
Side Dishes
This gratin pairs wonderfully with crisp green salads or steamed vegetables like asparagus or green beans to add contrast in texture and a splash of vibrant color. For a heartier meal, serve alongside roasted meats or grilled chicken where the creamy gratin complements the savory protein.
Creative Ways to Present
Try serving the gratin in individual ramekins for elegant presentation, perfect for dinner parties. Another fun idea is to top each portion with a handful of toasted walnuts or pecans to add a surprising crunch and a nutty flavor that complements the mushrooms and Gorgonzola stunningly.
Make Ahead and Storage
Storing Leftovers
Store any leftover Potato and Mushroom Gratin with Gorgonzola Recipe in an airtight container in the refrigerator; it will stay fresh for up to 3 days. The flavors develop even more after resting overnight, making leftovers a treat as well.
Freezing
This gratin freezes beautifully. Cover tightly with foil or plastic wrap, then place in a freezer-safe container. It will keep well for up to 2 months. Just be sure to thaw thoroughly in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat leftover gratin in the oven at 350°F (175°C) until warmed through and bubbly again. Avoid microwaving if possible, as baking helps keep that lovely top layer crispy while heating the creamy layers evenly.
FAQs
Can I use a different cheese instead of Gorgonzola?
Absolutely! Blue cheese adds a unique sharpness, but if you prefer milder flavors, try using a creamy goat cheese or even fontina. Just keep in mind the cheese’s melting properties and flavor intensity to keep the balance right.
Are there any potato varieties that work best?
Starchy potatoes like Russets or Yukon Golds work best for gratins because they become tender and soak up the cream beautifully without falling apart. Waxy potatoes might stay too firm and not blend as smoothly.
Can I prepare this dish ahead of time without baking?
Yes, you can assemble the gratin a few hours ahead and keep it covered in the fridge until you’re ready to bake. Just bring it to room temperature for about 30 minutes before baking for even cooking.
Is it possible to make the recipe dairy-free or vegan?
While this recipe shines with creamy dairy, you can experiment with plant-based cream and vegan cheese alternatives. The texture and flavor will be different but still tasty if you choose rich substitutes.
How do I know when the gratin is fully cooked?
The gratin is done when the potatoes are tender and easily pierced with a fork, the cream is bubbling along the edges, and the top is golden brown and crisp. Resting after baking also helps firm it up nicely.
Final Thoughts
This Potato and Mushroom Gratin with Gorgonzola Recipe is a delightful celebration of comforting textures and bold flavors, perfect for sharing with family and friends. Once you try it, you’ll see why it’s become a favorite—rich, creamy, earthy, and utterly satisfying all at once. Dive in and enjoy every delectable bite!
Print
Potato and Mushroom Gratin with Gorgonzola Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A rich and creamy Potato and Mushroom Gratin featuring layers of thinly sliced potatoes, sautéed mushrooms, and crumbled Gorgonzola cheese. Baked to golden perfection with a creamy heavy cream sauce and topped with Parmesan cheese, this comforting dish is perfect as a hearty side or a satisfying vegetarian main.
Ingredients
Vegetables
- 4 large potatoes, thinly sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (optional)
Dairy
- 1 cup Gorgonzola cheese, crumbled
- 2 cups heavy cream
- 1 tablespoon butter
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the gratin.
- Sauté garlic: In a skillet over medium heat, melt the butter, then add the minced garlic and cook until fragrant, about 1-2 minutes.
- Cook mushrooms: Add the sliced mushrooms to the skillet and sauté until they soften and release their moisture, approximately 5-7 minutes. Season with salt and pepper.
- Prepare the baking dish: Lightly grease the baking dish to prevent sticking and layer half of the thinly sliced potatoes evenly at the bottom.
- Add mushroom layer: Evenly spread the sautéed mushrooms over the potato layer, then sprinkle half of the crumbled Gorgonzola cheese on top.
- Layer remaining potatoes: Place the remaining potato slices on top of the mushroom and cheese layer. Season with salt, pepper, and thyme leaves if using.
- Add cream: Pour the heavy cream evenly over all the layers, ensuring it seeps through evenly.
- Top with Parmesan: Sprinkle grated Parmesan cheese over the entire surface to create a golden crust.
- Cover and bake: Cover the dish tightly with foil and bake in the preheated oven for 40 minutes to allow the potatoes to cook through.
- Uncover and finish baking: Remove the foil and continue baking for an additional 20 minutes, until the top becomes golden, bubbly, and the potatoes are tender.
- Rest before serving: Allow the gratin to rest outside the oven for 10 minutes to set before slicing and serving.
Notes
- Using a mandoline slicer can help achieve uniformly thin potato slices for even cooking.
- If desired, swap heavy cream for half-and-half to reduce richness slightly.
- Fresh thyme is optional but adds a lovely herbal aroma that complements mushrooms and cheese.
- Letting the gratin rest after baking helps enhance texture and flavor when served.
- For a gluten-free dish, ensure all cheeses and seasonings used are certified gluten-free.
