Potato-Gorgonzola Gratin

  • angelamd79 Posted: 01/04/09
    Worthy of a Special Occasion

    This was fabulous! Wouldn't change a thing, other than maybe adding some sauteed garlic and onions to the layers.

  • shaftermee Posted: 12/12/09
    Worthy of a Special Occasion

    I followed the recipe as written except for I added one layer of thinly sliced sweet onions as suggested by another reviewer. I made this in advance for a dinner party later that night. After sitting for a few hours there was a lot of floating liquid. I drained it off and put it into the oven worried about how it would turn out, but it was delicious. Truly an excellent potato grain.

  • Anne108 Posted: 11/27/08
    Worthy of a Special Occasion

    I have made this dish several times and it is always a hit. I have made it in advance and frozen it to thaw and cook later and it was excelent as well. It is great with ham or turkey dishes.

  • parrotkabob Posted: 12/30/10
    Worthy of a Special Occasion

    Another stellar recipe...I love cooking light...been a subscriber since 1989 and they have evolved. I added sauteed thin sliced onions and minced garlic to the potato dish.Made it for xmas 2010 and will make it tonight to celebrate the new year!

  • discodaisy33 Posted: 01/08/09
    Worthy of a Special Occasion

    I really enjoyed this recipe. It was easy to make and tasted delicious. I used the gorgonzola crumbles, and halved the ingredients because I didn't want to make as much as the recipe called for. I baked for 30 minutes and then uncovered for 40 just like you were to do with the full recipe. The topping came out very crispy which I really liked. The only thing that I would recommend would be to add more pepper as another reviewer suggested. All-in-all, I will definitely make this again!

  • sprater1 Posted: 12/26/10
    Worthy of a Special Occasion

    Agree with others. Very subtle blue flavor if you use grocery store gorgonzola and use only 3oz. 4 oz would certainly bump up the flavor and my guess is a quality gorgonzola would add more punch too. My kids (5 and 6) loved it!

  • ACarpenter Posted: 10/23/10
    Worthy of a Special Occasion

    AMAZING. Love that this uses fat free milk in combination with the gorgonzola cheese... makes me feel better about this dish. We cut the recipe in half and it filled a 8x8 pan perfectly. Cooked it for 20 mins with it covered, then 25 mins uncovered, and then broiled it for about 2 minutes to finish off the top. Simply delicious... and I would definitely feel comfortable serving this to guests! Thank you CL for another wonderful recipe!

  • carolfitz Posted: 03/02/13
    Worthy of a Special Occasion

    Used the madoline and rinsed the slices til the water ran clear (if you prefer thicker finished sauce, don't wash potato slices). Made to recipe except that we simmered the potato peels in milk for about 15-20 min, then strained and added the warm milk to the roux. This hint is from how-to-cook-like-Heston potato episode on youtube & really upped the potato-y-ness without hiding the gorgonzola. Served with steaks cooked on the grill (the snow has finally melted off the patio!) and green beans. Very good, will try again with the recommended fontina or monterey jack option.

  • daneanp Posted: 06/14/14
    Worthy of a Special Occasion

    Wonderful. DD doesn't care for gorgonzola cheese, so we used white cheddar. Excellent.

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