Gorgonzola Potatoes Au Gratin

By Mike G
September 24, 2009
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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

Serves: 12

  • pounds Russet potatoes, peeled and thinly sliced
  • 1 Onion, small, thinly sliced
  • 6 ounces Gorgonzola cheese, crumbled
  • 3 tablespoons Flour
  • 1 tablespoon Thyme, fresh, chopped
  • teaspoons Salt
  • 1 teaspoon Pepper, freshly ground
  • ¼ cups Butter, melted
  • cups Cream
  1. 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.
  2. 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.
  3. Cover pan with foil and bake for 1 hour.
  4. Remove foil and bake another 20 to 30 minute or until the potatoes are soft and a golden crust forms.

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