Some evenings I’m uninspired, broaching on lazy, and willing to eat the most simple dish: pasta with garlic and olive oil, or scrounge for a forgotten lentil patty in the freezer. Dare I say a box of Annie’s Mac n’ Cheese? However, when you don’t have a TV and do have a closet-cook-of-a-partner who bursts forth with creativity when you say you’re not cooking, well, this is what happens…(though this was a synch to prepare and rewarding!)

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Gorgonzola-Dijon Gratin, with Broccoli, Mushroom and Potatoes

You can replace the potatoes with any other roots: rutabaga, sweet potatoes, turnips, parsnips, radishes, etc. Even beets! You can replace the mushrooms and broccoli with anything else: try peppers, kohlrabi, zucchini, or squash.


  • 3 russet potatoes, thinly sliced
  • 1 cup sliced broccoli
  • 1/4 cup cream
  • 1 cup sliced mushrooms
  • 1/4 cup milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon horseradish
  • 23 cloves garlic, or 1 tablespoon minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 wedges of spreadable cheese (I used Laughing Cow)
  • 1/3 cup gruyere, grated
  • 1/3 cup blue cheese, crumbled
  • 2 tablespoons white wine
  • 1/3 cup crumbled walnuts


  1. Preheat oven to 350.
  2. Bring the potatoes to boil in a pot, and boil for about seven minutes. Add the broccoli for another three minutes. Remove and drain. Mix potatoes, broccoli and mushrooms in a baking dish.
  3. Whisk together the remaining ingredients, except for the walnuts. Cover the vegetables with the sauce. Cover with foil.
  4. Bake for about 30 minutes. Uncover and continue baking about 20-30 minutes until liquid is reduced and the top of the gratin is nicely browned. When there are about 10 minutes left, sprinkle with crumbled walnuts so they toast!

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