Best 3 Potato Gorgonzola Gratin Recipes

Immerse yourself in a culinary masterpiece where creamy Gorgonzola cheese meets tender potatoes in a heartwarming embrace. This exquisite Potato Gorgonzola Gratin is a symphony of flavors, offering a delightful blend of rich, nutty cheese and earthy potatoes, harmoniously united in a crispy, golden crust. Prepare to tantalize your taste buds with this delectable dish that will undoubtedly become a favorite.

Whether you're a seasoned home cook or just starting your culinary journey, this article provides a step-by-step guide to crafting the perfect Potato Gorgonzola Gratin. Discover the secrets behind achieving a creamy, flavorful sauce, perfectly cooked potatoes, and that irresistible golden-brown crust. Indulge in variations of this classic recipe, including a vegetarian version and a delightful gratin made with sweet potatoes.

Unveiling the art of creating a smooth and luscious sauce, we'll introduce you to the technique of melting Gorgonzola cheese with milk and cream, resulting in a velvety texture that will coat every bite of potato. Learn how to select the finest Gorgonzola cheese for optimal flavor and consistency.

Delve into the secrets of achieving perfectly cooked potatoes, exploring different methods such as boiling, steaming, and roasting. Discover how to achieve a tender yet firm texture that will hold its shape beautifully in the gratin.

No gratin is complete without its signature golden-brown crust. We'll guide you through the process of creating a crispy crust using a combination of butter, breadcrumbs, and Parmesan cheese. Experience the delightful crunch that adds an extra layer of texture and flavor to each bite.

For those seeking a meatless option, we present a delightful vegetarian Potato Gorgonzola Gratin. This variation swaps out the bacon for roasted mushrooms, creating a hearty and flavorful dish that caters to vegetarians and meat-lovers alike.

Craving a dish with a touch of sweetness? Look no further than our Sweet Potato Gorgonzola Gratin. This unique gratin features tender sweet potatoes that pair wonderfully with the tangy Gorgonzola cheese. Enjoy a delightful contrast of flavors in every bite.

As you embark on this culinary adventure, you'll find detailed instructions, helpful tips, and stunning photos that will guide you through each step of the process. Whether you're cooking for a special occasion or a cozy family dinner, this Potato Gorgonzola Gratin is sure to impress and delight. Let's begin our journey into creating this exceptional dish.

Let's cook with our recipes!

POTATO AND FENNEL GRATIN WITH GORGONZOLA, OLIVES AND TOMATO-MARJORAM SAUCE

Potato and Fennel Gratin with Gorgonzola, Olives and Tomato-Marjoram Sauce image

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

Ingredients

1 garlic clove, peeled, flattened
4 1/2 tablespoons butter, cut into pieces
2 pounds Yukon Gold potatoes or white-skinned potatoes, unpeeled, cut into 1/8-inch-thick rounds
1/4 cup oil-cured black olives, pitted, chopped
1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
2 medium fennel bulbs, trimmed, cored, cut into 1/4-inch-wide strips (about 3 cups)
1 teaspoon dried marjoram
1/2 cup hot whole milk
6 oil-cured black olives, pitted, halved
Tomato-Marjoram Sauce

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

Potato Gorgonzola Gratin image

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

Ingredients

2 large baking potatoes, unpeeled and very thinly sliced
salt and black pepper
ground nutmeg
1/2 medium onion, thinly sliced
1 medium tart green apple, cored, and thinly sliced
1 cup milk or 1 cup half-and-half
3/4 cup gorgonzola (3oz) or 3/4 cup other blue cheese, crumbled (3oz)
2 tablespoons of freshly grated parmesan cheese

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

YUKON GOLD POTATO-GORGONZOLA (OR GOAT CHEESE) GRATIN image

Categories Potato Bake Super Bowl Dinner Tailgating

Yield 8 people

Number Of Ingredients 12

Ingredients

2 tablespoons butter or margarine
2 tablespoons gluten free baking mix such as Old Fashioned Baking Mix from The Pure Pantry (www.thepurepantry.com)
1 teaspoon chopped fresh thyme (or ½ t. dried)
1 teaspoon chopped fresh rosemary
1 teaspoon minced garlic
2 cups milk, plain rice milk, or goat's milk
¾ cup (3 oz) crumbled Gorgonzola or other blue cheese
or you can substitute ½ cup crumbled goat cheese and ¼ cup grated Manchego (goat) cheese
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper
3 lbs Yukon gold potatoes, washed and cut into 1/8 inch slices
1/3 cup (1 ½ oz) grated Parmigiano-Reggiano cheese (or 1/3 cup grated Manchego cheese)

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 heavy cream instead of milk.
If you don't have dry white wine, you can use chicken broth or vegetable broth.
Be sure to use fresh thyme for the best flavor.
If you don't have a mandoline, you can use a sharp knife to thinly slice the potatoes.
Be careful not to overcook the potatoes, or they will become mushy.
Serve the gratin immediately after it comes out of the oven, while it is still bubbly and hot.

Conclusion:

Potato Gorgonzola Gratin is a delicious and easy-to-make side dish that is perfect for any occasion. The creamy, cheesy sauce and crispy potatoes are sure to be a hit with everyone at your table. So next time you're looking for a new side dish to try, give this recipe a try. You won't be disappointed!

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