This recipe for Perfect Rosemary Gorgonzola Gratin for 2 is rich, creamy and flavorful. Rosemary, a hint of nutmeg and a crisp parmesan bread crumb crust bring balance to this bold and delicious side.
One recipe will generously serve two people. However, because this dish is so rich and creamy, we often have a little left over for the next day at our house. If you’re disciplined about portion control, you can easily get four servings out of this recipe.
If you like the creamy, home-style texture of scalloped potatoes and the big flavor or gorgonzola cheese, you’re going to love this recipe for Perfect Rosemary Gorgonzola Gratin for 2.
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What makes it a gratin instead of a scalloped potatoes dish?
Scalloped potatoes and Au Gratin potato dishes are very similar. Both are easy and delicious sides made with thinly sliced layers of potatoes and baked in a casserole dish. However, there are some key differences in preparation that distinguish them from each other.
Au Gratin potatoes are arranged in alternating layers with cheese and usually finished with a crisp crust of bread crumbs on top. In addition, the potatoes are dredged in flour first before lining the baking pan.
Scalloped potatoes also uses thinly sliced potatoes to line a dish, but they are often infused with a cream sauce. And although traditional scalloped potatoes do not call for cheese or a crust topping, you’ll often see recipes that include them.
This recipe for Perfect Rosemary Gorgonzola Gratin for 2 blends these two cooking techniques. Like a traditional scalloped potato, an herb-infused cream is used to impart flavor into the potatoes, but the cheese is limited to just a scant amount of parmesan between the layers and a few crumbles of gorgonzola on top. The cheeses marry beautifully with the cream during the cooking process – giving the sauce a rich creamy texture.
Next, the potatoes are finished in a light panko bread crumb mixture to deliver that classic Au Gratin crunch we all love. I like to use a whole wheat panko bread crumb in this recipe. It adds an element of natural, nutty sweetness to the crust. However, plain panko will do just as nicely.
What to serve with this Perfect Rosemary Gorgonzola Gratin for 2
This is not your typical potato side dish. The scallions, gorgonzola and parmesan cheese bring bold, earthy flavors. Cream that has been steeped with fresh rosemary and nutmeg provide an elegant base to this creamy potato dish. Panko breadcrumbs and a hint of grated parmesan provide a crisp, flavorful topping for this delicious side.
I love serving these potatoes with a simply seasoned steak or pork cutlets. You need a strong meat to hold up to the boldness of the gorgonzola. My favorite vegetable to serve with these potatoes is steamed asparagus. A crisp salad dressed with a bright herb and white balsamic vinaigrette is all you need to round out the meal. Easy and delicious!
A word about using individual casserole dishes as an alternative
This is a pretty straight forward recipe. The only special equipment you will need is a small mesh strainer for filtering the cream mixture once it has finished steeping, and an 8-inch x 5-inch x 2-inch casserole dish or one of comparable size. This recipe can also be assembled using smaller, single-serve casserole dishes by simply dividing the ingredients equally between them.
When preparing the Perfect Rosemary Gorgonzola Gratin for 2 in a single baking dish, the bake time will be approximately 50 minutes. When the cream mixture becomes thick and bubbly, the scalloped potatoes are nearly done. Insert a knife to test the potatoes. If the potatoes are soft, you can pull them from the oven to cool.
When using a smaller baking dish, the time in the oven will be shortened. Start at 30 minutes. Poke the potatoes with a paring knife. If the potatoes are still too firm, continue baking in 5 minute increments as needed.
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Perfect Rosemary Gorgonzola Gratin for 2
Course: SidesCuisine: AmericanDifficulty: Intermediate2
servings30
minutes50
minutesPerfectly tender potatoes are suspended in a delicate rosemary and nutmeg cream and finished with a crisp parmesan crumb topping.
Ingredients
- For the Breadcrumb topping
1/4 cup whole wheat Panko bread crumbs (plain can be substituted)
1 tsp. grated parmesan cheese
1 Tbsp. unsalted butter, melted
- For the potatoes
Two large russet potatoes, peeled and sliced thin
Two scallions, sliced thin (approx. 1/4 cup)
3 tsp. grated parmesan cheese
2 oz. gorgonzola cheese, crumbled
1/2 cup heavy cream
1/2 cup Half and Half
A scant 1/2 tsp. kosher salt
1/8 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 sprig fresh rosemary
1/2 tsp. fresh ginger paste (or prepared ginger paste)
Directions
- Prepare the oven and your baking dish(es)
- Preheat oven to 375 degrees F. Lightly spray your baking dish(es) with non-stick spray. Set aside.
- Prepare the breadcrumbs
- Melt the butter and combine with the bread crumbs and 1 tsp. of grated parmesan. Set aside.
- Prepare the potatoes and cream
- In a small sauce pan, combine the cream, half and half, ginger, nutmeg, rosemary, salt and pepper and bring to a gentle boil over medium heat. As soon as the cream mixture starts to boil, remove from the heat, cover and allow to steep for 20 minutes.
- While the cream is steeping, peel and thinly slice the potatoes and the scallions. Prepare a single layer of potatoes on the bottom of the baking dish. Sprinkle the first layer of potatoes with scallions and a light sprinkle of parmesan cheese. Repeat, building layers until you have used up all the potatoes, scallions and the three teaspoons of parmesan cheese.
- Once the cream is finished steeping, strain it over the potatoes.
- Top the potatoes with the gorgonzola crumbles, followed by the bread crumb mixture. Bake at 375 degrees F. for 50 – 55 minutes or until a knife inserted in the potatoes cuts through easily. Test in several areas as the thickness of the potatoes can vary.
- Allow to cool for 10 minutes before serving.
Notes
- Can I use just cream or just half and half instead of a blend of the two? Yes, however the richness of the dish will change. In test batches, I found using straight cream was too heavy for my personal taste. The gorgonzola is quite rich by itself, so I felt the recipe was improved by using a slightly lighter blend. Using just half and half or a blend of half and half and whole milk still yields good flavor, but just know it won’t be as creamy in the end. I landed on a blend of cream and half and half for this recipe, but you can always experiment.
