Gorgonzola and Baby Portabello Scalloped Potatoes

1 1/2 lbs. baby portabello mushrooms
6 shallots
10 potatoes scrubbed (5 red, 5 gold)
1 tablespoon thyme
6 oz. gorgonzola cheese
2 cups heavy cream
1 cup freshly grated parmesan cheese
salt and pepper to taste

Preheat oven to 375.

Add sliced mushrooms, sliced shallots and thyme to a saute pan. Saute until all liquid from mushrooms has evaporated.Crumble gorgonzola cheese in a bowl, add 1 1/2 cups of the heavy cream. Mix until smooth.

In greased baking dish, slice potatoes. Add 1/3 to bottom, layer in 1/2 the mushrooms followed by another layer of potatoes. Add the remaining mushrooms, cover with gorganzola cream mixture. Layer on remaining potatoes. Top with remaining 1/2 cup heavy cream then parmesan cheese. Bake 50-65 minutes until potatoes are soft.

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