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Potato Gorgonzola Gratin

Makes 4 servings

Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.

1 pound (2 medium-large) Colorado baking potatoes, unpeeled, very thinly sliced
1/2 medium onion, thinly sliced
1 medium tart green apple, such as pippin or granny smith, or 1 medium pear, unpeeled, cored, very thinly sliced
1/2 cup low-fat milk or half-and-half
3 ounces (3/4 cup) Gorgonzola or other blue cheese, crumbled
2 tablespoons finely grated Parmesan cheese
how to prepare

Heat oven to 400° F. In an 8 or 9-inch square baking dish or other small casserole, arranges half of the potatoes. Sprinkle with 1 teaspoon of the Vegetable Magic. Top with onion and apple. Arrange remaining potatoes on top. Season again with the remaining 1 teaspoon of the Vegetable Magic. Pour on milk. Add cheeses and cover dish with aluminum foil.  Bake for about 40 minutes or until potatoes are tender. Remove foil and bake uncovered 5 to 6 minutes until top is lightly brown in spots.  Remove from oven and serve.

final dish
Price: $3.50
Vegetable Magic® 2oz.
Use Vegetable Magic® to give great flavor to steamed, stir-fried, microwaved, sautéed, fresh, frozen or canned vegetables and potato and casserole dishes.Easy to use on rice, onion rings, f...

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