Author Notes
The Gorgonzola adds a luscious depth to the dish that even keeps people who claim not to like Gorgonzola coming back for extra helpings. —Mike G
Ingredients
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3½ pounds
Russet potatoes, peeled and thinly sliced
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1
Onion, small, thinly sliced
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6 ounces
Gorgonzola cheese, crumbled
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3 tablespoons
Flour
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1 tablespoon
Thyme, fresh, chopped
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1½ teaspoons
Salt
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1 teaspoon
Pepper, freshly ground
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¼ cups
Butter, melted
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1½ cups
Cream
Directions
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Preheat oven to 350F (175C). Arrange an overlapping layer of thinly sliced potatoes in bottom of lightly greased 9 in. by 13 in. baking pan.
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Place over potatoes: a few thinly sliced onions, about 2 oz of Gorgonzola, about 1 Tbsp. of flour and the butter. Sprinkle with 1 tsp. thyme, ½ tsp. salt and pepper and about ½ cup cream. Repeat process until all the ingredients are used.
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Cover pan with foil and bake for 1 hour.
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Remove foil and bake another 20 to 30 minute or until the potatoes are soft and a golden crust forms.
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