Potato, Bean & Gorgonzola Gratin

There's a chill in the air and a potato gratin with rich Gorgonzola was my supper vision. I had a bag of beautiful red, gold, and purple potatoes from Trader Joes that I couldn't wait to use, as well as some fine green and yellow beans.

As Sweetpea's soccer practice gave me a late start, I cheated and parboiled the potatoes until just tender. I tossed the trimmed green and yellow beans in with the potatoes for the last two minutes. I then drained the veggies and put them in my favorite gratin dish, along with a handful of cooked navy beans (enough to add a little extra protein, but not be too noticeable).

I made my basic Gorgonzola Cheese Sauce, but added a large clove of minced garlic along with the grated cheese at the end. I poured the sauce over the veggies and topped with more grated Gorgonzola and walnut pieces. I baked the gratin at 375 for 20 minutes, then popped it under the grill for 2 minutes to brown the top.

It was rich and creamy and wonderfully comforting! The beans' fresh taste made a pleasant contrast to the creamy spuds. It was so good I ate two full servings. Serve with a big glass of your favorite red wine.