Potato and Mushroom Gratin with Gorgonzola

45 min

2 servings

It was one of those brisk Mondays in early fall, where the chill in the air seemed to nudge me toward comfort food. The day started with a whirlwind: dropping my son off at school, bundled up against the morning frost, and tackling a seemingly endless list of errands and work tasks. By noon, I was craving a break, so I ducked into a charming little Catalan restaurant near my office. A light salad and a crisp glass of wine revived me, but as the day wore on, I could feel the weight of the evening looming. By 6:00 PM, I was back home, utterly spent, and the last thing I wanted was a complicated dinner. I needed something I could pop into the oven, slip into cozy sweats, freshen up, and—voilà!—have a meal ready like magic.

Rummaging through the fridge, I spotted a container of mixed mushrooms teetering on the edge of their prime—use them tonight or regret it tomorrow. Then, my eyes landed on a wedge of Gorgonzola, that creamy, pungent blue cheese I adore but my family avoids. It’s my guilty pleasure, with its bold, slightly spicy kick that feels like a warm embrace from Italy. Inspiration struck: a potato and mushroom gratin with Gorgonzola. Thinly sliced russet potatoes layered with earthy mushrooms and that luscious, tangy cheese, all baked into a golden, bubbling dish. It was the perfect solution for a cold, busy evening—simple yet indulgent.

As I sliced the potatoes razor-thin, I found myself musing about Gorgonzola. Do you know where this cheese comes from? It hails from the Lombardy and Piedmont regions of Italy, named after the town of

Servings: 2

Ingredients

4 medium Russet potatoes (approximately 800 g / 1.75 lbs)
⁠1 tablespoon olive oil (15 ml / 1 tbsp)
⁠250 g fresh mushrooms (cremini, shiitake, or white) (about 9 oz)
200 ml heavy cream (¾ cup + 1 tbsp / 6.8 fl oz)
1 teaspoon fresh garlic, minced (about 1–2 cloves)
150 g Gorgonzola cheese, crumbled (about 5 oz)
⁠100 g Gruyère cheese, grated (about 3.5 oz or 1 cup)
⁠Salt and black pepper to taste

Cooking Instructions

Preheat oven to 400°F degrees (200°C)

In a small skillet, add olive oil and mushrooms and heat on medium for 5-6 minutes to let mushrooms release moisture.
Remove from heat and set aside.

In a small sauce pan, heat cream with garlic and gorgonzola, until it is heated through, but not boiling. Season with salt and pepper.

•Peel potatoes, cut into ⅛ (3mm) slices and place some of the potatoes in a baking dish.

Pour half of the warm cream sauce over the potatoes. Sprinkle with grated cheese and add the mushrooms. Repeat these steps with the remaining ingredients.

Bake for 20-30 minutes or until browned and bubbly. Let gratin sit for 10 minutes before serving.

Chef's Note

• Potato Choice: Russet potatoes are ideal for gratins as they hold their shape and absorb the creamy sauce beautifully. If Russets aren’t available, opt for another starchy potato, like Idaho.

• Gorgonzola: This cheese has a bold, intense flavor that might be too strong for some. To tone it down, swap half the Gorgonzola for a milder cheese like fontina or mozzarella, though Gorgonzola gives the dish its unique flair.

• Mushrooms: A mix of mushrooms (cremini, shiitake, or button) adds depth of flavor. If you only have one type, that’s fine, but sautéing them first is key to removing excess moisture and enhancing their earthiness.

• Storage and Reheating: The gratin can be stored in the fridge for up to 3 days. Reheat in the oven at 350°F (180°C), covered with foil to prevent drying out.

• Add-Ins: For extra texture, sprinkle some breadcrumbs or chopped nuts (like walnuts) on top before baking.

• Variations: Add fresh herbs like thyme or rosemary to the cream sauce for a fragrant twist. For a heartier dish, layer in thin slices of bacon or prosciutto between the potatoes.