Potato and Mushroom Gratin with Gorgonzola

There is something undeniably comforting about a bubbling gratin pulled fresh from the oven, its golden crust still sizzling and the aroma of earthy mushrooms mingling with creamy potatoes. This Potato and Mushroom Gratin with Gorgonzola is the kind of dish that feels indulgent yet soulful, where every bite brings warmth, richness, and that unmistakable tang of blue cheese that lingers deliciously on the palate. Imagine slicing through tender layers of potato and silky mushrooms, all bound together with a velvety cream sauce—it’s a dish that begs to be savored slowly.

Behind the Recipe

This recipe was born out of a love for simple ingredients elevated to something extraordinary. I remember the first time I had a gratin that included mushrooms—it felt like a revelation. The mushrooms added a forest-like depth to the buttery potatoes, and when paired with a bold cheese like gorgonzola, the flavors became almost luxurious. It’s the kind of dish you imagine being served in a cozy European farmhouse, with the scent of herbs drifting in from the garden and a roaring fire nearby.

Recipe Origin or Trivia

Gratin comes from the French culinary tradition, where “gratiné” refers to achieving that delicious browned crust on top of a dish. While the classic gratin dauphinois is made with just potatoes and cream, variations have popped up all across Europe. Mushrooms are a natural addition thanks to their hearty texture and umami notes, and Italian influence often brings gorgonzola into play. Fun fact: gorgonzola is one of the oldest blue cheeses in the world, with roots tracing back over a thousand years in northern Italy.

Why You’ll Love Potato and Mushroom Gratin with Gorgonzola

This dish is more than just a side—it can easily hold its own as a centerpiece.

Versatile: Serve it as a main course with a crisp salad, or as a side alongside roasted meats or fish.
Budget-Friendly: Made with everyday ingredients like potatoes and mushrooms, it feels gourmet without breaking the bank.
Quick and Easy: Though it looks elegant, most of the work is simply layering and baking.
Customizable: You can play with different cheeses or swap mushrooms for another vegetable.
Crowd-Pleasing: Its rich, creamy flavor makes it a guaranteed hit at the dinner table.
Make-Ahead Friendly: Assemble it earlier in the day and bake when ready to serve.
Great for Leftovers: Reheat slices the next day, and the flavors are even more developed.

Chef’s Pro Tips for Perfect Results

Getting the gratin just right takes a little finesse, and here are the tricks that make all the difference:

1. Slice the potatoes as thinly as possible for even cooking. A mandoline makes the job effortless.
2. Sauté the mushrooms until most of their moisture has evaporated—this keeps the gratin from becoming watery.
3. Use a mix of cream and milk for a balanced texture that is rich but not too heavy.
4. Crumble the gorgonzola in layers rather than just on top for more consistent flavor throughout.
5. Let the gratin rest for at least 10 minutes before slicing so the layers hold together beautifully.

Kitchen Tools You’ll Need

To make this recipe seamless, gather these tools ahead of time:

• Mandoline or Sharp Knife: For perfectly thin potato slices.
• Large Skillet: To sauté mushrooms and release their flavor.
• Mixing Bowl: For combining cream, milk, and seasonings.
• Baking Dish: A medium-sized gratin or casserole dish is ideal.
• Aluminum Foil: Keeps the gratin moist during baking before uncovering to brown.

Ingredients in Potato and Mushroom Gratin with Gorgonzola

Every layer of this gratin builds flavor, and each ingredient plays a role in harmony:

1. Potatoes: 2 pounds, thinly sliced. They form the creamy, tender base of the dish.
2. Mushrooms: 12 ounces, sliced. Provide earthy depth and meaty texture.
3. Gorgonzola Cheese: 5 ounces, crumbled. Adds bold, tangy creaminess that defines the dish.
4. Heavy Cream: 1 cup. Creates the luxurious sauce that binds the layers.
5. Whole Milk: 1 cup. Lightens the cream for balance.
6. Garlic: 2 cloves, minced. Infuses aromatic warmth.
7. Butter: 2 tablespoons. Used for sautéing and adding richness.
8. Olive Oil: 1 tablespoon. Helps prevent the mushrooms from sticking while enhancing flavor.
9. Fresh Thyme: 1 teaspoon, chopped. Brings a herbal brightness that lifts the richness.
10. Salt and Black Pepper: To taste. Essential for seasoning each layer.
11. Parmesan Cheese: ½ cup, grated. Helps form a golden crust on top.

Ingredient Substitutions

Sometimes you may want or need to swap things out—here’s how:

Potatoes: Sweet potatoes or parsnips for a sweeter variation.
Mushrooms: Zucchini or eggplant slices if you want a lighter option.
Gorgonzola: Blue cheese or goat cheese for a different tang.
Heavy Cream: Half-and-half for a lighter version.
Parmesan Cheese: Gruyère or cheddar for a different crust flavor.

Ingredient Spotlight

Gorgonzola Cheese: Known for its creamy yet crumbly texture, gorgonzola offers a perfect balance of salty, tangy, and nutty notes that elevate the gratin.

Mushrooms: Their umami richness pairs seamlessly with potatoes, absorbing the creamy sauce while adding depth to every bite.

Instructions for Making Potato and Mushroom Gratin with Gorgonzola

Now let’s bring everything together step by step:

1. Preheat Your Equipment: Set your oven to 375°F (190°C) and lightly butter your baking dish.
2. Combine Ingredients: In a bowl, whisk together cream, milk, garlic, thyme, salt, and pepper.
3. Prepare Your Cooking Vessel: Heat butter and olive oil in a skillet, sauté mushrooms until golden and most liquid evaporates.
4. Assemble the Dish: Layer potatoes in the baking dish, scatter sautéed mushrooms, sprinkle gorgonzola, and spoon over cream mixture. Repeat layers until ingredients are used, finishing with potatoes and parmesan on top.
5. Cook to Perfection: Cover with foil and bake for 40 minutes. Remove foil and bake another 20 minutes until golden brown and bubbling.
6. Finishing Touches: Let the gratin rest for at least 10 minutes before serving to set the layers.
7. Serve and Enjoy: Slice into portions and enjoy the creamy, cheesy, earthy flavors in every bite.

Texture & Flavor Secrets

The magic of this dish lies in the contrast—tender potatoes give way to the juicy bite of mushrooms, all coated in a sauce that’s both velvety and tangy from the gorgonzola. The parmesan crust adds that perfect crunch on top, making every forkful layered with different textures. Over time, the flavors deepen, with the blue cheese mellowing into the cream, creating a luscious bite that lingers.

Cooking Tips & Tricks

A little extra know-how can make your gratin unforgettable:

• Layer thin potato slices evenly to avoid undercooked spots.
• Taste your cream mixture before pouring it over—it should be well-seasoned.
• If you prefer a stronger cheese flavor, add an extra ounce of gorgonzola.

What to Avoid

Even the best recipes can go wrong if you’re not careful. Here’s what to watch out for:

• Using thick potato slices, which may not cook through.
• Adding mushrooms raw, as they’ll release too much water into the dish.
• Skipping the resting time, which makes the gratin fall apart when cut.

Nutrition Facts

Servings: 6
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

Make-Ahead and Storage Tips

One of the best parts of a gratin is how well it keeps. You can assemble the dish up to 24 hours ahead and keep it in the fridge before baking. Once cooked, store leftovers in an airtight container for up to 3 days. It also freezes beautifully—wrap tightly and reheat in the oven for best results. For quick meals, reheat individual portions in the microwave, though the oven keeps the crust crispier.

How to Serve Potato and Mushroom Gratin with Gorgonzola

This gratin shines on its own with a simple green salad, but it also pairs wonderfully with roast chicken, grilled steak, or even a fillet of salmon. For a vegetarian feast, serve it alongside roasted root vegetables or a lentil salad. A crisp white wine or sparkling water with lemon makes an excellent pairing to balance the richness.

Creative Leftover Transformations

If you have leftovers, turn them into something new:

• Slice and reheat as a topping for toasted sourdough.
• Chop into cubes and add to an omelet or frittata.
• Blend with a little broth for a creamy potato soup with a cheesy twist.

Additional Tips

For a more rustic feel, leave the potato skins on for added texture. If you want a stronger herb note, rosemary works beautifully alongside thyme. And don’t be afraid to adjust the cheese ratio to suit your preferences—it’s a dish that loves personalization.

Make It a Showstopper

Presentation makes a world of difference. Sprinkle fresh thyme leaves over the finished gratin for a pop of green, or serve it in individual ramekins for an elegant dinner party touch. A drizzle of truffle oil before serving can take it to the next level.

Variations to Try

• Add caramelized onions for extra sweetness and depth.
• Swap gorgonzola for brie to create a milder, creamier version.
• Incorporate sautéed spinach or kale between layers for a green boost.
• Use sweet potatoes for a sweeter, autumn-inspired gratin.
• Try adding a layer of ricotta for extra creaminess.

FAQ’s

1. Can I make this recipe without cheese?

Yes, but the gorgonzola is a key flavor. For a dairy-free option, use a cashew cream sauce.

2. What potatoes work best?

Waxy potatoes like Yukon Golds hold their shape and give a creamy texture.

3. Can I use dried thyme instead of fresh?

Yes, but use only half the amount since dried herbs are more concentrated.

4. Is this gratin gluten-free?

Yes, it contains no flour or breadcrumbs, so it’s naturally gluten-free.

5. Can I double the recipe?

Absolutely—just use a larger baking dish and extend the cook time slightly.

6. How do I prevent the top from burning?

If it browns too quickly, cover loosely with foil for the remaining bake time.

7. Can I use light cream instead of heavy cream?

Yes, but the sauce will be less rich. A mix of light cream and milk still works.

8. How long should leftovers be reheated?

Bake at 350°F (175°C) for 15 minutes or until heated through.

9. Can I freeze the gratin before baking?

Yes, assemble, cover tightly, and freeze. Bake directly from frozen, adding extra time.

10. What other herbs pair well with this dish?

Rosemary, sage, or parsley make great companions to mushrooms and potatoes.

Conclusion

Potato and Mushroom Gratin with Gorgonzola is the kind of recipe that turns a simple evening into something special. It’s creamy, earthy, indulgent, and yet so approachable that anyone can make it. Trust me, you’re going to love this dish—whether it’s gracing your holiday table, starring at a dinner party, or simply comforting you on a weeknight, it’s worth every bite.

Print