Gorgonzola Potatoes au Gratin Recipe is the only potato bake recipe you’ll ever need! This easy, creamy Gratin au Dauphinoise recipe is full of cheese and makes a great comfort food – perfect for a crowd.
Sometimes you just need something cheesy, creamy, and baked in the oven. This potato gratin is exactly that. For me, it’s one of those ultimate comfort food dishes that make everything better. A great side dish that is a bit more indulgent than something simple like Spaetzle or mashed potatoes but is still easy and foolproof to make.
Potatoes au gratin is also one of those dishes that are great to prepare in advance and feed a crowd – great for the holidays when you have lots of people to feed. This potato gratin would taste delicious with any kind of meat like a juicy steak, a roast, or chicken but also with salmon.
You can easily double the ingredients but make sure to use a wider baking dish and don’t layer the potatoes higher. You want to have as much surface area as possible because, in my opinion, that’s the best part. Don’t you love that cheesy crust on top?
For this gratin, you need starchy potatoes e.g. Russet potatoes. Slicing the potatoes really thin (about ⅛″) is the hardest part for me. Our mandoline slicer is not my best friend.
Everytime I use it I hurt myself because either I’m too lazy to search for the food holder which should prevent slicing off your fingers instead of the potatoes or I use it and it happens anyhow. So be careful!
When the potatoes are sliced the hardest part is done and it’s time to layer all those tasty ingredients into your baking dish like you would layer a lasagna. I like to use my Lodge skillet for Potatoes Au Gratin because it is perfect to serve the gratin in it and it looks pretty.
Each layer consists of potatoes, cream mixture, gorgonzola cheese, grated parmesan cheese, black cumin seeds, thyme, and a little bit of salt and pepper. Making layers instead of dumping everything in the baking dish at once makes this gratin more creamy and cheesy.
For the first 50 minutes cover your baking dish with aluminum foil and bake it for 10 more minutes after you removed it. We’ve made this dish many times and the baking time varies a bit depending on the kind of potatoes you use (and also on your personal taste how you like your potatoes and your oven).
To be on the safe side I recommend making a taste test after 1 hour and bake it for a few more minutes when it’s not quite done yet. But the potatoes should still have a bit of a bite to them and not be mushy!
And if you have leftover gorgonzola try these Pear & Gorgonzola Mini Tartlets!
Gorgonzola Potatoes au Gratin Recipe
Ingredients
- 1 clove garlic
- 4 tablespoons butter
- 1 cup heavy cream
- ½ cup milk
- 2 lb starchy potatoes, e.g. Russet potatoes (1kg)
- ¾ cup parmesan, grated
- ¾ cup gorgonzola cheese, cut into cubes
- 2 tsp black cumin seeds
- 1 tsp salt
- ¼ tsp pepper
- 2 tsp thyme leaves
Instructions
- 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.
- Peel the potatoes and cut them into ⅛“ (3mm) thick slices.
- Mix cream and milk together.
- Layer ⅓ of the potatoes in the dish, then pour ⅓ of the cream mixture on top. Sprinkle ⅓ of the parmesan cheese, gorgonzola cheese, black cumin seed, salt, pepper, butter, and thyme leaves on top.
- Repeat for the 2nd and 3rd layer with the rest of the ingredients.
- Cover the pan with aluminum foil, and bake for 1 hour. Remove the foil after 50 minutes to get the top golden. After taking the dish out of the oven let it rest for 10 minutes before serving.
Nutrition Information
This recipe is adapted from Julia Child’s book, The Way To Cook.
Judith Elaine says
Hi Julia
I have just found your blog – Amazing recipes!
Gorgonzola Potatoes au Gratin Recipe – can’t wait to try it!
Living in the UK Its always a gamble to convert cups to grams/ounces !
Please could you convert the Gorgonzola cheeses in the recipe for me. I have US cup measuring cups but will find it difficult to measure the cubed Gorgonzola into cups!
Julia Foerster says
Hi Judith, it’s about 150g of Gorgonzola =)
Victoria says
Hi,
I had a question about the butter. Do you cube the butter or melt the butter before layering with the cheese?
If it’s in the recipe, I’m sorry, I must have missed reading that part.
Julia Foerster says
Thank you for pointing that out, I will add that to the instructions. Just cut the butter in into small cubes.
Sarah says
Hi! This looks fantastic and I’m thinking of making it for Thanksgiving. Any thoughts on prepping everything in advance and keeping it in the fridge overnight, then cooking the next day? Trying to cut down on active time for Thanksgiving day. Thanks!
Julia says
Hi Sarah! Thank you so much for your comment :-) I never tried it myself but I’ve read that the best way to make potato gratin in advance is to assemble it the day before EXCEPT the final cheese layer. Cover it with foil and bake it until done, then let it cool, drizzle with a bit of extra cream, top with cheese, and refrigerate. Reheat covered in foil at 350°F for about 20-30 mins until hot, then remove foil and bake until golden. And I would use a normal baking dish and not a cast iron skillet to make it in advance. Happy Thanksgiving!
Sara | Life's Little Sweets says
This looks AMAZING, I will be sharing this!