This Potato Artichoke Gratin involves a bit of work (you need to clean those artichokes, after all!), but the soft, creamy, nutty flavor is more than worth it! Enjoy it with a side salad for a simple vegetarian dinner or serve it alongside roasted chicken.
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
Yield: 8 to 10 servings
- 4 or 5 large artichokes
- 6 large Yukon Gold potatoes or medium Russet potatoes
- 2 Tbsp. butter
- Salt and freshly ground black or white pepper
- 2 cups grated cheese – Pecorino, Parmesan, or gruyere are great choices
- 1 cup chicken broth (vegetable broth works well too!)
- Preheat oven to 400°F.
- Prepare the artichokes: transform them into artichoke hearts. Very thinly slice each heart. Keep the sliced artichoke hearts from browning too much by putting them in a bowl of cool water to which you have added several tablespoons of lemon juice or vinegar.
- Peel the potatoes and slice them all very thinly. If you have a kitchen mandoline, this is a great time to pull it out; if not, worry not - a sharp knife will do just fine.
- Use 1 Tbsp. of the butter to coat a 9x13 baking pan. Arrange a single layer of heavily overlapping potato slices. Sprinkle liberally with salt and pepper. Spread half of the artichoke heart slices (patted dry) over the potatoes.
- Add another single layer of potatoes. Sprinkle with half of the cheese.
- Layer another group of potato slices. Sprinkle with salt and pepper and the remaining artichoke heart slices.
- Add a final layer of potatoes. Now gently spoon the broth over the dish. Sprinkle the dish with salt and pepper, cover with foil, and bake until just tender, about 40 minutes.
- Uncover, sprinkle on remaining cheese, dot the whole thing with the remaining tablespoon of butter, and continue baking until completely tender, bubbling, and brown, about 20 more minutes.
- Let the gratin sit for about 10 minutes before you cut it.