VEG: Scalloped Gorgonzola Potatoes
Source of Recipe
"The Italian American Cookbook", by John Mariani and Galina Mariani
2 tablespoons 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 teaspoon dried thyme
1 tablespoon all-purpose flour
1 1/3 cups whole milk
2/3 cup heavy cream
kosher salt -- to taste
black pepper -- freshly ground
2/3 cup Parmesan cheese -- freshly grated
4 baking potatoes -- peeled, quartered,
-- lengthwise, thinly sliced
4 ounces Gorgonzola cheese*
Preheat the oven to 350 degrees F.
In a medium-size saucepan, heat the butter over medium-low heat. Add the onion and cook, stirring until translucent, about 5 minutes. Add the garlic and cook, stirring, for another 2 minutes. Add the wine and thyme, and simmer until reduced by half, about 5 minutes.
Meanwhile, in a small bowl, combine the flour and 2 tablespoons of the milk, and stir to mix well. Stirring, add the remaining milk and the cream.
Add the milk, mixture to the onions, turn the heat to medium, and stir continuously until the mixture begins to bubble. Cook for 2 minutes. Then remove from the heat and season with salt and pepper to taste. Stir in the Parmesan cheese.
Spread the potato slices out in a 2-quart ovenproof baking dish or casserole. Cover with the onion mixture, and dot with the Gorgonzola. Bake in the oven for about 1 1/2 hours or until the potatoes are tender and top is brown.
*Judi's note: Try buying Gorgonzola dolce which is sweeter and milder than regular Gorgonzola.
Yield: 6 servings
Categories: Italian, Vegetables, Wine
Recipe typed for you by Judi Mae Phelps.
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