Gorgonzola Potatoes Au Gratin Recipes
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
GORGONZOLA POTATOES AU GRATIN
Steps:
- Preheat oven to 375°. 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 onion and bell pepper 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.
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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- 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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