Old MacDonald's Potato Box Recipes
Creamy Potato Gratin with Gorgonzola, Pears and Pecans Ingredients 10 large garlic cloves, peeled 1/3 C Marsala wine 1 1/4 C heavy cream 3 large russet potatoes (1 1/2 lbs.), peeled and thinly sliced 2 large pears, peeled, cored and thinly sliced 8 oz Gorgonzola cheese, crumbled Salt and freshly cracked peper 1 C pecans, lightly toasted and chopped 1 tbsp. fresh rosemary, chopped Directions In a small pan filled with water, parboil garlic until tender, about 8 minutes. Place garlic and Marsala in a blender, puree until smooth. Combine with cream and set aside. Preheat oven to 400 degrees F. Lightly grease an oval au gratin dish or rectangular glass dish and arrange 1/3 each of the potatoes and pears. Dot potatoes with 1/3 of the Gorgonzola and sprinkle with a little salt and pepper. Top with 1/3 C pecans and 1 tsp. rosemary. Repeat layering 2 more times. Pour garlic-cream sauce mixture over top. Bake, covered with foil, 25 minutes. Remove foil and bake 20 to 35 minutes longer, or until almost all of cream mixture is absorbed and potatoes are tender.

Old MacDonald's Potato Box Recipes

Creamy Potato Gratin with Gorgonzola, Pears and Pecans

Ingredients

10 large garlic cloves, peeled
1/3 C Marsala wine
1 1/4 C heavy cream
3 large russet potatoes (1 1/2 lbs.), peeled and thinly sliced
2 large pears, peeled, cored and thinly sliced
8 oz Gorgonzola cheese, crumbled
Salt and freshly cracked peper
1 C pecans, lightly toasted and chopped
1 tbsp. fresh rosemary, chopped

Directions

In a small pan filled with water, parboil garlic until tender, about 8 minutes. Place garlic and Marsala in a blender, puree until smooth. Combine with cream and set aside. Preheat oven to 400 degrees F. Lightly grease an oval au gratin dish or rectangular glass dish and arrange 1/3 each of the potatoes and pears. Dot potatoes with 1/3 of the Gorgonzola and sprinkle with a little salt and pepper. Top with 1/3 C pecans and 1 tsp. rosemary. Repeat layering 2 more times. Pour garlic-cream sauce mixture over top. Bake, covered with foil, 25 minutes. Remove foil and bake 20 to 35 minutes longer, or until almost all of cream mixture is absorbed and potatoes are tender.