Creamy Potato Gratin from Gilroy Garlic Festival

Oolala's Note:

With Gorgonzola, pears and pecans--the winner was from Bloomington, IN. This sounds decadent.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 10 large garlic cloves , peeled
• 1⁄3; cup marsala wine
• 1 ¼ cups heavy cream
• 3 large russet potatoes , 1 1/2 pounds, peeled and thinly sliced
• 2 large pears , peeled, cored, thinly sliced
• salt
• pepper
• 8 ounces gorgonzola , crumbled
• 1 cup pecans , lightly toasted, chopped
• 1 tablespoon fresh rosemary , chopped

Directions:

1. Preheat oven to 400°F.
2. In a small pan filled with water, parboil the garlic cloves, until tender, about 8 minutes. Place cloves and Marsala wine in blender and puree until smooth. Combine with cream and set aside.
3. Lightly grease an oval au gratin dish or rectangular oven-proof dish and arrange 1/3 of each of the potatoes and the pears. Dot potatoes with 1/3 of the cheese and sprinkle with a little salt and pepper. Top with 1/3 cup of pecans and 1 teaspoons of the rosemary. Repeat this layering 2 more times.
4. Pour the garlic cream mixture over the top of the potato layers and bake, covered with foil, for 25 minutes.
5. Remove foil and bake another 20-35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender.