Potato Gorgonzola Gratin - Sofia Foodie Recipes

Ingredients

Potatoes: 500 g (1.1 lbs), preferably waxy or all-purpose, thinly sliced
Butter: 15 g (1 tablespoon)
All-purpose flour: 7.5 g (1 tablespoon)
Milk: 120 ml (½ cup)
Fresh thyme: 2.5 ml (½ teaspoon), finely chopped
Gorgonzola cheese: 50 g (1.75 oz), crumbled (substitute with Gruyère or another blue cheese if preferred)
Salt: 2.5 ml (½ teaspoon)
Black pepper: 1.25 ml (¼ teaspoon)

Cooking Instructions

Preheat oven to 200°C (400°F).

Melt butter in a small saucepan over medium-high heat. Add flour and cook for 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick, about 3 minutes, stirring constantly. Stir in thyme. Stir in Gorgonzola and cook for 3 minutes or until the cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.

With the potatoes thinly sliced and the cheese sauce ready, layer the potatoes and cheese sauce into your baking dish, alternating like you would for a lasagna.

Cover the dish with foil and bake at 200°C (400°F) for 30
minutes. Uncover and bake an additional 15-20 minutes or until the
potatoes are tender. Remove from oven; let stand for 10 minutes
before serving.

Chef's Note

Equipment:

• Mandoline or food processor with slicing blade (for uniform potato slices)

• Small saucepan

• Whisk

• Small baking dish (suitable for 2 servings, e.g., 15x15 cm or 6x6 inches)

Baking time may vary depending on the type of potatoes and
your oven. Test the potatoes after 40 minutes for doneness. They
should be tender but still have a slight bite, not mushy.

📍 Tip: For best results, use a mandoline or food processor to ensure
uniformly thin potato slices for even cooking.

Enjoy your delicious gratin! 🫠🤤