Rich, creamy, and bursting with deep, earthy flavors, this Potato and Mushroom Gratin with Gorgonzola is the ultimate comfort dish. Layers of tender potatoes, savory mushrooms, and gooey, melty cheese come together in a dish that’s indulgent yet elegant. Whether you’re serving it as a side or letting it shine as the star of the table, this gratin is guaranteed to impress. Trust me—this one’s a keeper!
## Why You’ll Love Potato and Mushroom Gratin with Gorgonzola Is this Potato and Mushroom Gratin with Gorgonzola for you? Let’s see. It’s…
- Ultra-creamy and cheesy – Thanks to Gorgonzola and Gruyère, every bite is pure, melty goodness.
- Deeply savory – Mushrooms add an earthy richness that complements the creamy potatoes.
- Perfectly seasoned – Garlic, salt, and pepper enhance the natural flavors without overpowering them.
- Elegant yet easy – Looks and tastes gourmet, but it’s surprisingly simple to make.
- A versatile dish – Serve it as a show-stopping side or a satisfying vegetarian main.
Ingredients in Potato and Mushroom Gratin with Gorgonzola Here’s what makes this gratin so irresistibly delicious:
Potatoes – Russet potatoes, thinly sliced for the perfect creamy texture.
Mushrooms – A mix of mushrooms brings depth and umami to the dish.
Heavy Cream – Adds richness and helps bind the layers together.
Fresh Garlic – A touch of garlic infuses the cream with an aromatic boost.
Gorgonzola Cheese – Bold, tangy, and ultra-creamy when melted.
Gruyère Cheese – Melts beautifully and adds a nutty, slightly sweet contrast.
Olive Oil – Used for sautéing the mushrooms to perfection.
Salt & Pepper – Simple yet essential seasonings to bring everything together.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions Let’s bring this luxurious gratin to life:
Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a baking dish to prevent sticking.
Sauté the Mushrooms: Heat olive oil in a pan over medium heat. Add the sliced mushrooms, season with salt and pepper, and cook until soft and golden brown. Set aside.
Prepare the Cream Mixture: In a small saucepan, heat the heavy cream with pressed garlic over low heat. Stir occasionally until warm but not boiling.
Layer the Gratin: Arrange a layer of thinly sliced potatoes in the greased baking dish. Top with a portion of the sautéed mushrooms and crumbled Gorgonzola. Repeat the layers until all ingredients are used.
Pour the Cream: Evenly distribute the warm cream mixture over the layered potatoes and mushrooms.
Add the Final Touch: Sprinkle grated Gruyère cheese on top for an irresistible golden crust.
Bake to Perfection: Cover with foil and bake for 40 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly.
Let It Rest & Serve: Allow the gratin to cool for a few minutes before serving. This helps the layers set and enhances the flavors.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
How to Serve Potato and Mushroom Gratin with Gorgonzola
- As a Side Dish: Pairs beautifully with roasted meats, grilled chicken, or a crisp salad.
- With a Crunchy Contrast: Serve with a slice of crusty bread to soak up all that creamy goodness.
- Topped with Fresh Herbs: A sprinkle of fresh thyme or parsley adds a bright finishing touch.
- With a Glass of Wine: A bold red wine or a crisp white complements the rich flavors perfectly.
- On Its Own: This gratin is so hearty and satisfying, it can stand as a main dish all by itself!
Additional Tips
- Use a Mandoline for Even Slices: Ensures the potatoes cook evenly and gives the dish a professional look.
- Let It Rest Before Serving: This helps the layers hold together when slicing.
- Try Different Cheeses: Swap Gorgonzola for blue cheese or Gruyère for Fontina if you want to mix things up.
- Make It Ahead: Assemble the gratin up to a day in advance, refrigerate, and bake when ready.
- Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for the best texture.
Final Thoughts
Indulgent, rich, and oh-so-satisfying, this Potato and Mushroom Gratin with Gorgonzola is comfort food at its finest. Whether you’re making it for a special occasion or just because you’re craving something cheesy and delicious, this recipe won’t disappoint. So, are you ready to dig in?
Potato and Mushroom Gratin with Gorgonzola
Ingredients
- 8 bone-in skin-on chicken thighs
- Water enough to cover chicken
- 1 small bunch fresh parsley
- 1 tbsp olive oil
- 1 yellow onion peeled and diced
- 4 celery stalks with leaves trimmed and diced
- Your favorite seasoning salt garlic pepper, lemon pepper, or herbes de Provence
- 1 cup pearl couscous
- ⅓ cup fresh dill roughly chopped (plus extra for garnish)
- 1 lemon juiced
- Salt and pepper to taste
- Dukkah oyster crackers, or saltines, for serving
- Extra virgin olive oil for garnish
Instructions
- Prepare the Stock:
- Place chicken thighs in a large pot (about 3.5 quarts). Season generously with salt and add parsley sprigs on top.
- Pour in enough water to fully cover the chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours.
- Strain and Shred the Chicken:
- Remove chicken from the pot and transfer to a bowl.
- Strain the broth through a fine sieve into a clean bowl, discarding the parsley. Wipe out the pot for reuse.
- Remove the chicken skin and discard. Shred the meat off the bones into bite-sized pieces. Add shredded chicken back into the strained broth.
- Start the Soup:
- Heat olive oil in the cleaned pot over medium heat. Sauté the onion and celery for about 5 minutes, until softened.
- Season with seasoning salt of choice, adjusting to taste.
- Simmer the Soup:
- Stir in the pearl couscous and cook for 2 minutes to lightly toast.
- Pour in the prepared chicken stock with shredded chicken. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 15 minutes, or until the couscous is tender. Taste and adjust salt and pepper.
- Finish the Soup:
- Stir in the fresh dill and lemon juice. Let simmer for 5 more minutes.
- Serve:
- Ladle soup into bowls. Garnish with extra dill, a drizzle of extra virgin olive oil, and dukkah or crackers for crunch.
- Serve warm and enjoy the comforting flavors!
