Scalloped Gorgonzola Potatoes

 

    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!!

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