Creamy Potato Gratin with Gorgonzola

45 min

2 servings

Dive into pure comfort with this irresistible Potato Gratin with Gorgonzola! Picture tender, thinly sliced potatoes nestled in a velvety, fragrant sauce, bursting with the bold, creamy tang of gorgonzola cheese, a subtle hint of garlic, and a whisper of nutmeg. Each bite melts in your mouth, blending the earthy richness of potatoes with a luxurious, savory sauce. This dish is a showstopper-perfect for a cozy dinner or as a stunning side for your next gathering. Simple to prepare yet decadently delicious, it's sure to have everyone begging for seconds!

Servings: 2

Ingredients

Potatoes: 600 g (about 21 oz or 3-4 medium potatoes)
Heavy Cream: 250 ml (1 cup)
Garlic: 2 cloves, unpeeled (for a delicate, aromatic flavor)
Nutmeg: A pinch, freshly grated (to taste)
Salt and Black Pepper: To taste
Gorgonzola Cheese: 200 g (7 oz), crumbled
Butter: About 3 g (1 tsp), for greasing the dish

Cooking Instructions

Prep the Potatoes: Peel the potatoes and slice them into thin rounds (about 1-2 mm thick) using a mandoline or sharp knife. These delicate slices will soak up the creamy sauce, ensuring every bite is packed with flavor.

Make the Gorgonzola Cream Sauce: In a small saucepan over low heat, warm the heavy cream. Add the unpeeled garlic cloves to infuse a gentle, aromatic essence. Season with a pinch of freshly grated nutmeg, salt, and black pepper to taste. Heat the cream for about 3 minutes until it just begins to bubble gently around the edges. Add the crumbled gorgonzola cheese and stir continuously for about 5 minutes over low heat. Watch the cheese melt into a smooth, luscious sauce that smells divine and coats the spoon in creamy perfection. Remove and discard the garlic cloves.

Assemble the Gratin: Preheat your oven to 170°C (340°F). Lightly grease a 15 cm (6-inch) round baking dish with the butter to prevent sticking and add a touch of richness. Arrange the potato slices in an overlapping circular pattern, creating a beautiful spiral that's as gorgeous as it is delicious. Pour the warm gorgonzola cream sauce evenly over the potatoes, ensuring every slice is coated in its cheesy, creamy glory.

Bake to Perfection: Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. This allows the potatoes to cook gently and absorb the sauce's flavors. Remove the foil, increase the oven temperature to 180°C (350°F), and bake for an additional 10 minutes.
The top will turn golden and slightly bubbly, creating an irresistible crust that contrasts with the creamy interior.

Serve and Enjoy: Let the gratin rest for a few minutes before serving. The aroma of gorgonzola and nutmeg will fill the air, teasing your senses. Serve this decadent dish hot, as a side to roasted meats or as a star on its own with a crisp green salad. Each bite is a heavenly mix of tender potatoes and bold, creamy gorgonzola—a true celebration of flavor!

Chef's Note

- Equipment:

• A mandoline or sharp knife for thin potato slices
• A small saucepan
• A 15 cm (6-inch) round baking dish
• Aluminum foil
• Oven preheated to 170°C (340°F)

Note:
• Cheese Swap: If gorgonzola's bold flavor is too intense, try a milder blue cheese like Danish Blue or even a creamy brie for a different twist.
• Make It Ahead: Assemble the gratin a few hours in advance, refrigerate, and bake when ready to serve.
• Presentation: Garnish with a sprinkle of fresh thyme or parsley for a pop of color and extra flavor.
This Potato Gratin with Gorgonzola is more than a dish—it's a culinary experience that will leave your guests in awe and your viewers racing to their kitchens. Try it, and let the creamy, cheesy magic win you over!