Spicy Potato and Mushroom Casserole with Gorgonzola and Pesto Topping

5 from 2 votes
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 239 kcal


  • 800 g Jacket potatoes from the previous day
  • 1 Red Onion
  • 4 slices Breakfast bacon
  • 2 slices Gyros roast cold cuts or boiled ham, rest
  • 0,5 Zucchini, rest
  • 2 tbsp Vegetable oil
  • 250 g Mushrooms brown
  • 2 Mini orange peppers
  • 0,5 Red chilli, rest
  • Salt, colored pepper from the mill
  • 40 g Herb butter
  • 1 tbsp Italian herbs frozen
  • 1 tbsp Freshly squeezed lemon juice

For the cast:

  • 200 g Crème légère
  • 100 ml Cremefine for cooking
  • 3 tsp Homemade pesto red or ready-made product
  • Salt, colored pepper from the mill
  • 1 tsp Italian spice mix
  • 1 tbsp Italian herbs frozen
  • 70 g Gorgonzola crumbles
  • Salt, colored pepper from the mill

also for gratinating:

  • 30 g Gorgonzola
  • 30 g Freshly grated Parmesan

To garnish:

  • 1 large Diced vine tomatoes
  • 3 tbsp Freshly cut basil into strips


  • Peel the onion. Wash and clean the zucchini. Cut the onion, bacon, gyros and zucchini into cubes. Heat the oil in a pan and fry everything in it. Preheat the oven to 180 degrees (top and bottom heat).
  • In the meantime, clean, halve and slice the mushrooms. Wash the paprika and chilli, cut in half, core and dice. Put everything in the pan and fry. Season with salt, pepper and lemon juice. Continue frying until the liquid has almost completely evaporated, then reduce the heat, add the herb butter and let it melt. Stir in the herbs and set the pan aside.
  • For the topping, stir together the crème légère, cremefine, pesto, Gorgonzola and herbs. Season to taste with salt, pepper and Italian seasoning mixture. Peel off the potatoes and layer them in a baking dish, season with a little salt and pepper. Spread the vegetable mixture evenly on top and pour over the top. Sprinkle with the remaining Gorgonzola and Parmesan cheese. Bake in the oven for about 30-35 minutes until the casserole is nicely browned.
  • Before serving, sprinkle with the diced tomatoes and basil. Bon Appetit.


Serving: 100gCalories: 239kcalCarbohydrates: 1gProtein: 7.6gFat: 23g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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