Tom Saaristo Creamy Potato Gratin with Gorgonzola, Pears & Pecans

http://tomsaaristo.com

Creamy Potato Gratin with Gorgonzola, Pears & Pecans

Ingredients
10 large garlic cloves, peeled
1/3 cup Marsala wine
1 1/4 cups heavy cream
3 large Russet potatoes [1 1/2 pounds], peeled and thinly sliced
2 large pears, peeled, cored, and thinly sliced
coarse salt
freshly ground black pepper
8 oz. Gorgonzola cheese, crumbled
1 cup pecans, lightly toasted and chopped
1 tablespoon fresh rosemary, chopped

Method
In a small pan filled with water, parboil the garlic cloves until tender, about 8 minutes.

Place cloves and Marsala in a blender; puree until smooth. Combine with cream and set aside.

Preheat oven to 400.

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 cup pecans and 1 teaspoon of rosemary. Repeat layering two more times. Pour garlic-cream mixture over top. Bake, covered with foil,
for 25 minutes. Remove foil and bake 20 to 35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender. Serve hot or warm.