Gorgonzola Potatoes au Gratin Recipe (2024)

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 likeSpaetzleor 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 gratinwould 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 potatoesreally thin (about 1/8″) is the hardest part for me. Ourmandoline slicer is not my best friend.

Everytime I use it I hurt myself because either I’mtoo 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 AuGratin 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!

This recipe is adapted from Julia Child’sbook, The Way To Cook.