Gratinated GORGONZOLA and WALNUT POTATOES, easy and quick, a tasty side dish perfect for accompanying meat or fish.
I prepared them as a side for Sunday’s meat, but I must say the truth: they stole the show from the main dish. These gratinated gorgonzola and walnut potatoes are creamy inside, crunchy on top, and with that contrast between the sweetness of the potato, the savoriness of the gorgonzola, and the crunchiness of the walnuts that makes them irresistible.
If you’re looking for an easy and quick oven-baked side dish, different from the usual roasted potatoes, this is the perfect recipe. It’s prepared with a few ingredients, simple yet super scenic and especially fragrant just out of the oven.
The gratinated gorgonzola potatoes become soft and creamy, while the walnuts add that rustic note that completely changes the dish. It’s a perfect idea for a Sunday lunch, for celebrations, or when you want to impress with minimal effort.
Join me in the kitchen today for gorgonzola and walnut potatoes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potatoes
- 4.2 oz walnuts
- 2.8 oz gorgonzola
- 0.42 cups milk
- 5.3 oz provola
- 1 tbsp grated Parmesan cheese
Steps
Put the walnuts, gorgonzola, milk, a drizzle of oil, and a pinch of pepper if you like in a blender, blend until you get a smooth and fairly dense cream.
Cut the potatoes into thin slices or pieces and blanch them for about ten minutes, then make a layer of potatoes in a greased baking dish, one of cream, and again potatoes and cream.
On top, put the provola, a handful of chopped walnuts, Parmesan if you want more crust, and a sprinkle of breadcrumbs, a drizzle of oil, and bake.
Cook in a static oven at 356°F for 30–35 minutes, last 5 minutes on grill to brown.
Bon appétit
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Gratinated GORGONZOLA and WALNUT POTATOES
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FAQ Gratinated GORGONZOLA and WALNUT POTATOES
What type of potatoes to use for oven-gratinated potatoes?
Better to use yellow or firm potatoes, not floury.
Can I prepare them in advance?
Yes, you can assemble them earlier and bake them just before serving.
How to avoid potatoes releasing water?
Dry them well after cutting and don’t overlap too much in the pan. (If you don’t blanch them first)
Can I use cream instead of milk?
Absolutely yes, if you prefer a richer cream.
Can I substitute the walnuts?
Yes, with hazelnuts or almonds for a different but still crunchy variant.
