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I don't see why it wouldn't. Here's an example of a scalloped potatoes version...

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Joined: Dec 10, 2005


Posted to Thread #30473 at 3:32 pm on Sep 3, 2018

Potato, Leek & Gorgonzola Gratin

4 leeks
1-2 tablespoons olive oil
4 medium russet potatoes
1 cup heavy cream
2 egg yolks
4 ounces gorgonzola cheese
1 teaspoon salt

Slice leeks in half lengthwise and rinse well. Then thinly slice the white and 1 inch of green.
Saute in olive oil until soft. Season with salt and pepper.
Peel and slice russets 1/16 inch.
(If using individual gratin dishes, proceed as directed for 9×13 baking dish, simply divide the vegetables and sauce evenly between the individual dishes.)
Layer 1/3 of potatoes in 9×13 baking dish. Top with 1/3 of the the sauteed leeks. Season with salt and pepper.
Repeat with a layer of potatoes and leeks until both vegetables are all used. Season each layer as you go
In a small saucepan, combine cream, egg yolks, 2 ounces gorgonzola (reserve the other half for the top of gratin) and salt. Cook over low-medium heat just until cheese melts, about 3-5 minutes
Pour cream sauce over potatoes and leeks and top with extra gorgonzola. Cover with aluminum foil
Bake at 350* for 30 minutes. Raise heat to 450*. Remove foil and continue baking until gratin is bubbling and lightly brown, about 15-20 minutes
Let rest 10 -15 minutes, this allows the vegetables to absorb the sauce.

You could cut even more fat by making a bechamel sauce with garlic and some of the gorgonzola added to it, if you wanted.


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