Chef Paulette's Potato Gratinati 12/16/13 - WSMV News 4

Chef Paulette's Potato Gratinati 12/16/13

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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.

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