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Thursday, December 26, 2013

Gorgonzola and white wine potato gratin

There are few things as soul-warming and as homey as potato gratins :). This was is infused with salty Italian flavors and tastes terrific from the wine and blue cheese combination. It's great both as a side or on its own, served warm from the oven and shared with friends :).

Recipe inspired from here.

Last year: Prosciutto, chile and onion pizza.
Two years ago: Raw winter salad in preserved peaches (Romanian).
Three years ago: Smoked salmon on lemon-herb butter toast.

Ingredients (for a 20 cm square dish, serves 2-3):
  • 1 kg potatoes
  • 200 ml liquid cream (at least 30% fat or it will curdle)
  • 125 ml white wine
  • 100 g Gorgonzola cheese
  • 50 g grated Parmesan cheese
  • 1 tablespoon finely ground breadcrumbs
  • salt and pepper to taste

Preheat oven to 200 degrees C. Peel the potatoes and slice them. Start layering potato slices in the baking dish. Top the first layer with crumbled Gorgonzola.

Continue, alternating between potato slices and Gorgonzola cheese. Mix the cream with the wine and a bit of salt and pepper (careful with the salt as the cheeses are pretty salty to start with). Pour the liquid mass over the potatoes, gently so you don't disturb the layers.
Top with the grated Parmesan and the breadcrumbs.

Put it in the oven and let it bake for 50-60 minutes. (If you think the top is browning too fast, cover the dish with aluminium foil and remove it only in the last 20 minutes of baking). Remove from the oven and allow them to cool a bit.

Transfer to serving plates and dig in! :)

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