Gorgonzola Potatoes au Gratin

• Vegetarian
• Gluten free

• Produce

  • 1 Garlic clove
  • 2 lb Potatoes, starchy
  • 2 tsp Thyme, leaves

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin seeds, black

• Dairy

  • 4 tbsp Butter
  • 3/4 cup Gorgonzola cheese
  • 1 cup Heavy cream
  • 1/2 cup Milk
  • 3/4 cup Parmesan, grated

Found on platedcravings.com

Description

Ingredients

• 1 garlic clove
• 4 tablespoons butter
• 1 cup heavy cream
• 1/2 cup milk
• 2 lb /1 kg starchy potatoes (e.g. Russet potatoes)
• 3/4 cup parmesan, grated
• 3/4 cup gorgonzola cheese, cut into cubes
• 2 tsp black cumin seeds
• 1 tsp salt
• 1/4 tsp pepper
• 2 tsp thyme leaves

Directions

• 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 1/8“ (3mm) thick slices.
• Mix cream and milk together.
• Layer 1/3 of the potatoes in the dish, then pour 1/3 of the cream mixture on top. Sprinkle 1/3 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.