YUKON POTATO, MUSHROOM AND GORGONZOLA GRATIN
Serves : 8 Preparation Time : 30 Minutes
- 1 1/2 cups (approx 5 oz) Crumbled Gorgonzola (or Stilton, or Blue)
- 2 1/2 cups whipping cream
- 1 teaspoon salt
- 1/2 teaspoon pepper (white is nice)
- 1 /12 tablespoons butter
- 1 lb mixed fresh wild mushrooms, thickly sliced.
- - (such as stemmed shiitake, oyster or cremini)
- 1 1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme
- 4 lbs Yukon Gold Potatoes, peeled, thinly sliced into rounds
The cheese should be at room temperature.
Preheat oven to 400 degrees, and position the rack in the top third of the oven. Butter a 13 x 9 x 2 ” glass baking dish. Place cheese into a bowl, add 1/2 cup of the cream. Using a fork, mash mixture into a chunky past. Mix in salt and pepper and then the remaining 2 cups of cream.
Melt butter in a heavy skillet over a medium heat. Add mushrooms and herbs. Saute until the mushrooms are tender and the liquid cooks away (about 10 minutes).
The cheese sauce and mushrooms can be made ahead, cover separately and chill
Arrange half the potatoes on the bottom of a prepared dish. Spoon 3/4 cup cheese sauce evenly over the potatoes. Top with all the mushroom mixture, 3/4 cup of sauce, then the remaining potatoes. Top with remaining cheese sauce. cover dish with foil
Bake Gratin for 30 minutes. Uncover and bake until the potatoes are tender, top is golden brown and the sauce is thickened, about another 30 minutes.
NOTES : This dish serves a crowd well, and is a good dish to take to a dinner party someone is having. Make it as large as you wish, but remember the cooking time increases with the amount of potatoes. I bake the potatoes at home, timing it to be finished just before we leave the house.
Reheat about 20 minutes before dinner is served (Men seem to love these potatoes, must be the richness of the sauce !)
Like this post? Subscribe to my RSS feed and get loads more!