I put this together using the potatoes from my mandoline slicer practice session (no, I did not wait two weeks and use nasty spoiled potatoes, I'm just slow in posting). I got the idea for the gorgonzola version of potatoes au gratin from a dinner we had recently at A Taste of Heaven. Channing's not a big fan of potatoes except when they're very crispy fried, but in this case, his love for blue cheese flavors won.
I thought I was going to have to take a regular recipe and swap out the cheese used, but I found this recipe with a simple Google search. Restaurants and Institutions is, apparently, a trade magazine and the site is actually pretty interesting. This week's "Recipe of the Week," "Caramel Coconut Rice Pudding" was tempting enough that I registered as a "Point of Sale Software Consultant."
Anyway, this recipe worked out great. I may mince the onions next time for Channing's sake, but I liked them very much sliced as instructed.
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