Potato- Artichoke Gratin

Melissa Straub


I make this potato dish every Christmas with my Prime Rib. It is a favorite of my husbands. It is deliciously rich so it is a once-in-a-while indlugence.


★★★★★ 1 vote

25 Min
40 Min


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4 lb
yukon gold potatoes, peeled, thinly sliced (1/4 inch)
2 1/2 tsp
sea salt
1/4 tsp
plus 1/8 teaspoons white pepper, divided
medium onions, halved, sliced (1/4 inch)
14 oz can artichoke hearts, drained, thinly sliced
1 3/4 c
heavy whipping cream
1 c
creme fraiche
1/8 tsp
ground nutmeg
1 c
(4oz) shredded gruyere cheese
1/2 c
unseasoned dry bread crumbs
1 Tbsp
butter, softened

How to Make Potato- Artichoke Gratin


  • 1Heat oven to 425 degrees F. Cook potato slices in large pot of simmering salted water 8 to 10 minutes or until barely fork tender
  • 2Butter a 13 x 9 inch (3 quart) glass baking dish. In small bowl, stir together salt and 1/4 teaspoon of the pepper. Arrange one-fourth of the potato slices over bottom of dish; sprinkle with one-fourth of the salt mixture. Cover with second layer of potatoes; sprinkle with one-fourth of the salt mixture. Top with onions and artichokes. Repeat layering of potatoes and sprinkling of salt mixture twice.
  • 3In medium bowl, whisk together cream, creme fraiche, nutmeg and remaining 1/8 teaspoon pepper, pour over gratin. Bake 15 minutes.
  • 4Meanwhile, in small bowl, stir together cheese and bread crumbs. After 15 minutes of baking, sprinkle gratin with cheese mixture; dot with butter. Bake an additional 20 to 25 minutes or until golden brown and bubbling.

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About Potato- Artichoke Gratin

Course/Dish: Vegetables, Potatoes
Other Tag: Quick & Easy

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