2 medium onions
5-6 medium smooth-skinned potatoes (i.e. gold or red)
8 ounces mascarpone
2/3 cup heavy cream
¼ cup white wine
½ teaspoon nutmeg or to taste
1 tablespoon butter
6 ounces crumbled gorgonzola
¼ cup breadcrumbs
salt & pepper to taste
Preheat oven to 400 degrees F.
Bring about 2 quarts of water to a boil. Add a little salt to water.
Peel and slice onion into thick ¼-inch half moon slices. Clean potatoes and leave peel on. Cut into ¼-inch slices. Toss vegetables into boiling water, parboil for about 3-4 minutes. Drain.
In a large mixing bowl combine the mascarpone and the cream. Whisk or use a fork or spoon to break down mascarpone to blend with cream. Add white, nutmeg, and season well with salt & pepper. Add potato-onion mixture to cream mixture and stir to combine well and coat.
Butter a medium casserole dish with butter. Pour in mixture and spread out evenly. In a small bowl mix gorgonzola with breadcrumb. Sprinkle mixture on top. Bake in oven for about 40 minutes until deep golden and bubbly.