Wednesday, November 18, 2015

Scalloped Gorgonzola Potatoes

      Thanksgiving Day is almost here!  I can hardly believe it!  It seems like the kids were just starting back to school and now, here we are, just about to kick off the holiday season!  I'm not complaining, mind you.......this really is my favorite time of year!  

      But, I have to say......."foodies" have it kind of rough. So many recipes and so little time!  There are tons of new recipes I'd love to try out, but honestly, how much food can five people really eat?? That's right.....only 5!  When most of the kids are grown and living all over the country, it's hard to get everyone together.  And that's something I really miss!  

      As for those that will be here......they seem to like to stick with the tried and true, the dishes they've come to expect on such a holiday.  You know....obviously the turkey, the stuffing, the mashed potatoes....etc.  I mean, really??  Mashed potatoes?? 

      Now, don't get me wrong.  A lovely mound of mashed potatoes with a pool of butter flowing down its sides or a rich turkey gravy ladled unashamedly over the top is delicious, but couldn't we be a little more imaginative?  Couldn't we add a little something to make those spuds more interesting....maybe even something with an Italian flair....hmmm??

      Well, if you're looking for a potato dish that's a little outside of the ordinary, how about trying these Scalloped Gorgonzola Potatoes??  Rich with the cream sauce and a little tangy from the gorgonzola.   Thanksgiving is not celebrated by Italians living in Italy, but why not bring a little "Italy" into our American holiday?

Scalloped Gorgonzola Potatoes

2 tblsp. unsalted butter
1 small yellow onion, finely chopped
1 garlic clove, minced
1/2 cup dry white wine
2 sprigs fresh thyme or 1/2 tsp. dried
1 tblsp. flour
1 1/3 cups whole milk
2/3 cup heavy cream
Kosher salt
Freshly ground black pepper
2/3 cup freshly grated Parmigiano-Reggiano cheese
4 baking potatoes, peeled, quartered length-wise, and thinly sliced
4 oz. Gorgonzola cheese

Heat the butter in a saucepan over med.-low.  Add the onion and cook, stirring, until translucent, about 5 minutes.

Add the garlic and cook, stirring another 2 minutes.

Add the wine and thyme, and let the mixture reduce by half, which will take about 5 minutes.

Combine the flour and 2 tblsp. of the milk in a small bowl and stir well.  Add the remaining milk and the cream, while continuing to stir.

Add this mixture to the onions and turn the heat to medium.  Stir constantly until it begins to bubble.  Cook for 2 minutes.

      Remove the pan from the heat, season with the salt and pepper, to taste, and stir in the Parmigiano.

Now, spread the sliced potatoes out in a buttered/greased 2-quart baking dish.

Cover the potatoes with the onion mixture.


Now....the finishing touch!

Dot with the Yummy Gorgonzola!!

We're talking rich and decadent, folks!!

Now place in a 350 degree oven for about 1 1/2 hours, or until the potatoes are tender and the top is nice and golden brown.


YUM and............YUM!!!

Now this... I can be thankful for!!

For printable recipe, click here.  

recipe from "The Italian American Cookbook" by John Mariani and Galina Mariani

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