| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
people
|
Ingredients
- 1 potato, peeled and cut into very small dice
- 7 ounces (200 grams) sweet Gorgonzola
- 1 1/2 cups plus 2 tablespoons (400 grams) heavy cream
- Whole milk for the sauce
- Oven-ready lasagna noodles to cover the surface area of your pan 4 times
- Grated Parmesan to taste
- 1/3 cup (30 grams) walnuts, roughly chopped
- 2 ounces (50 grams) sharp Gorgonzola, cut into cubes
- Unsalted butter for dotting the top
Ingredients
|
|
Instructions
- Preheat the oven to 350°F (180°). Bring a small pot of salted water to a boil and cook the potato cubes until soft. Meanwhile, in another small pot, combine the sweet Gorgonzola with the cream and enough milk to create a sauce and cook over low heat, whisking frequently, until the cheese has melted.
- Spread a little of the Gorgonzola sauce on the bottom of the pan. Cover with a single layer of noodles.
- Top with about 1/4 of the remaining Gorgonzola sauce, 1/4 of the potatoes, and 1/4 of the grated Parmesan. Repeat three more layers in the same order, from the bottom up: noodles, Gorgonzola sauce, potatoes, Parmesan.
- Sprinkle the top with walnuts and the cubes of sharp Gorgonzola. Dot with a generous amount of butter and bake until the noodles are soft and the top is browned and crusty, about 20 minutes. Allow to settle for about 10 minutes before serving.