POTATO-GORGONZOLA GRATIN
Get out your mandoline or the slicing blade of your food processor! If you'd prefer a milder flavor, substitute fontina or Monterey Jack for the blue cheese, but really, the gorgonzola isn't overpowering at all with all those potatoes. Wonderful flavor! (From Cooking Light).
Provided by SharleneW
Categories Potato
Time 1h40m
Yield 8 1-cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Melt butter in a small saucepan over medium-high heat. Add flour, and cook stirring constantly with a whisk for a couple of minutes, until bubbly and flour has a chance to cook a bit. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly.
- Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.
- Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray; spoon 3/4 cup sauce over potatoes. Repeat layers twice; arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano.
- Cover and bake at 375°F for 30 minutes. Uncover and bake an additional 30-40 minutes or until potatoes are tender and golden brown on top. Remove from oven; let stand for 10 minutes before serving.
Nutrition Facts : Calories 267.7, Fat 7.8, SaturatedFat 4.9, Cholesterol 21.1, Sodium 736.2, Carbohydrate 40.2, Fiber 3.2, Sugar 5.5, Protein 10.1
POTATO AND FENNEL GRATIN WITH GORGONZOLA, OLIVES AND TOMATO-MARJORAM SAUCE
Categories Cheese Olive Potato Side Bake Vegetarian Lunch Casserole/Gratin Blue Cheese Fennel Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Rub inside of 9x9x2-inch metal baking pan with garlic clove. Rub pan with 1/2 tablespoon butter. Cover bottom with 1/4 of potatoes, overlapping slightly. Sprinkle 1/3 of chopped olives over, then 1/4 of cheese. Top with 1/3 of fennel; sprinkle with salt and pepper and 1/3 of marjoram. Dot with 1 tablespoon butter. Repeat layering two more times. Top with remaining potatoes, then half of remaining cheese; dot with re-maining 1 tablespoon butter. Pour milk over; arrange halved olives atop. Sprinkle with salt and pepper. Cover pan with foil.
- Bake gratin until vegetables are almost tender, about 50 minutes. Remove foil; sprinkle with remaining cheese. Bake uncovered until potatoes are tender and golden, about 25 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 20 minutes.) Let gratin stand 15 minutes. Serve with Tomato-Marjoram Sauce.
EASY ROQUEFORT POTATO GRATIN
This potato dish is a must served with prime rib! You can use gorgonzola in place of Roquefort. This makes a huge amount so it is a perfect dish to serve for a dinner party, of coarse you can cut the recipe in half. Please don't leave out the dried rosemary, it really adds extra flavor.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 425 degrees.
- Butter a 15 x 10-inch baking dish (preferably glass).
- Layer potatoes in prepared dish, sprinkling each layer with salt and pepper.
- Bring the whipping cream to a boil in a saucepan; reduce heat to medium and add in Roquefort, whisk until cheese melts.
- Pour the cheese/cream mixture over the potatoes.
- Cover with foil.
- Bake for about 1 hour, or until potatoes are desired tenderness.
- Set oven to broil.
- In a small bowl mix together the breadcrumbs and dried rosemary.
- Sprinkle over potatoes.
- Dot with butter pieces, and broil until the crumb mixture is golden brown (watch closely) about 3-4 minutes.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 505.8, Fat 29.6, SaturatedFat 18.3, Cholesterol 96.8, Sodium 443.7, Carbohydrate 51.2, Fiber 5.9, Sugar 2.5, Protein 10.8
POTATO GORGONZOLA GRATIN
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
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.
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POTATO-GORGONZOLA GRATIN RECIPE | MYRECIPES
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4.5/5 (10)Calories 254 per servingServings 8
- Melt butter in a small saucepan over medium-high heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.
- Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray; spoon about 3/4 cup sauce over potatoes. Repeat layers twice; arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 40 minutes or until potatoes are tender. Remove from oven; let stand 10 minutes before serving.
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5/5 (4)Total Time 1 hr 20 minsCategory Side DishCalories 382 per serving
- Preheat your oven to 350°F (180°C). Cut the garlic clove in half and rub a round skillet (9“ / 23cm) or medium baking dish (about 8") with it. Then grease your dish with 1 tbsp of butter.
- Layer 1/3 of the potatoes in the dish, then pour 1/3 of the cream mixture on top. Sprinkle 1/3 of the parmesan cheese, gorgonzola cheese, black cumin seed, salt, pepper, butter, and thyme leaves on top.
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- Place potatoes in a large pot. Add water to cover by 1”; bring to a boil, reduce heat to medium, and simmer until tender, 25–30 minutes. Drain; set aside and let cool slightly.
- Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup Parmesan, 1 cup flour, 1 tsp. salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.
- Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24”-long rope. Cut crosswise into 1” pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on 1 side. Place on prepared baking sheet and lightly dust with flour. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.
- Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.
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