Potato Gorgonzola Gratin Recipes

POTATO GORGONZOLA GRATIN

Potato Gorgonzola Gratin image

Make and share this Potato Gorgonzola Gratin recipe from Food.com.

Provided by southern chef in lo

Categories Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 large baking potatoes, unpeeled and very thinly sliced
salt and black pepper
ground nutmeg
1/2 medium onion, thinly sliced
1 medium tart green apple, cored, and thinly sliced
1 cup milk or 1 cup half-and-half
3/4 cup gorgonzola (3oz) or 3/4 cup other blue cheese, crumbled (3oz)
2 tablespoons of freshly grated parmesan cheese

Steps:

Preheat the oven 400°F.
In 8 or 9 inch square baking dish arrange half the potatoes; season with salt and pepper and then sprinkle with nutmeg.
Top with onion and apple; arrange the remaining potatoes on top.
Season with salt and pepper.
Add milk; cover with foil.
Bake for 30 to 40 minutes or until the potatoes are tender. Top with cheese and bake uncovered 10 to 15 minutes or until lightly browned.

CREAMY POTATO GRATIN FROM GILROY GARLIC FESTIVAL

Creamy Potato Gratin from Gilroy Garlic Festival image

Make and share this Creamy Potato Gratin from Gilroy Garlic Festival recipe from Food.com.

Provided by Oolala

Categories Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

10 large garlic cloves, peeled
1/3 cup marsala wine
1 1/4 cups heavy cream
3 large russet potatoes, 1 1/2 pounds, peeled and thinly sliced
2 large pears, peeled, cored, thinly sliced
salt
pepper
8 ounces gorgonzola, crumbled
1 cup pecans, lightly toasted, chopped
1 tablespoon fresh rosemary, chopped

Steps:

Preheat oven to 400°F.
In a small pan filled with water, parboil the garlic cloves, until tender, about 8 minutes. Place cloves and Marsala wine in blender and puree until smooth. Combine with cream and set aside.
Lightly grease an oval au gratin dish or rectangular oven-proof dish and arrange 1/3 of each of the potatoes and the pears. Dot potatoes with 1/3 of the cheese and sprinkle with a little salt and pepper. Top with 1/3 cup of pecans and 1 teaspoons of the rosemary. Repeat this layering 2 more times.
Pour the garlic cream mixture over the top of the potato layers and bake, covered with foil, for 25 minutes.
Remove foil and bake another 20-35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender.

Nutrition Facts : Calories 677, Fat 42.6, SaturatedFat 19.7, Cholesterol 96.3, Sodium 562.3, Carbohydrate 51.6, Fiber 8.1, Sugar 9.8, Protein 15.2

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