Yukon Gold Potato-Gorgonzola (or goat cheese) Gratin

Yukon Gold Potato-Gorgonzola Gratin

Yukon Gold Potato-Gorgonzola Gratin

This hearty gluten free version of potatoes au gratin is a sure hit with everyone.  If you are dairy sensitive and can tolerate goat’s milk, you can substitute goat cheeses and goat’s milk in this recipe.


  • 2 tablespoons butter or Earth Balance
  • 2 tablespoons The Pure Pantry All Purpose Baking Mix
  • 1 teaspoon chopped fresh thyme (or 1/2 t. dried)
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon minced garlic
  • 2 cups milk, plain rice milk, or goat’s milk
  • 3/4 cup (3 oz) crumbled Gorgonzola or other blue cheese, or you can substitute ½ cup crumbled goat cheese and ¼ cup grated Manchego (goat) cheese
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 3 lbs Yukon gold potatoes, washed and cut into 1/8 inch slices
  • 1/3 cup (1 1/2 oz) grated Parmigiano-Reggiano cheese (or 1/3 cup grated Manchego cheese)


Preheat oven to 375°F.

Melt butter in a small saucepan over medium heat.  Add baking mix and cook for two minutes, stirring constantly with a whisk as it thickens to a paste.  Stir in thyme, rosemary and garlic.  Gradually add milk.  Stir with a whisk over medium heat until slightly tick, about 3 minutes.  Stir in Gorgonzola (or other cheeses) and continue cooking over low heat until cheese melts.  Stir in salt and pepper.  Remove from heat.

Grease a 13 x 9 pan with olive oil.  Arrange one forth of the potatoes in the bottom of the pan.  Pour about ¾ cup sauce over potatoes.  Repeat layers twice.  Sprinkle top with Parmigiano-Reggiano cheese.  Cover with foil and bake at 375°F for 30 minutes.  Uncover and bake an additional 30 minutes, or until potatoes are tender.  Remove from oven; let stand 10 minutes before serving.

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