Potato Artichoke Gratin
By
Melissa Straub
@rev01
10
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 indulgence.
Blue Ribbon Recipe
Oh, this is an indulgent holiday side dish recipe... and worth every calorie. It's rich, creamy and has a great crisp crust. We loved adding artichokes to a gratin recipe. Not traditional, but delicious.
Ingredients
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4 lbyukon gold potatoes, peeled, thinly sliced (1/4 inch)
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2 1/2 tspsea salt
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1/4 tspplus 1/8 teaspoons white pepper, divided
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2medium onions, halved, sliced (1/4 inch)
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1 can(s)artichoke hearts, drained, thinly sliced, 14 oz
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1 3/4 cheavy whipping cream
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1 ccreme fraiche
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1/8 tspground nutmeg
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1 cshredded Gruyere cheese, 4 oz
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1/2 cunseasoned dry bread crumbs
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1 Tbspbutter, softened
How to Make Potato Artichoke Gratin
- Heat oven to 425 degrees F. Cook potato slices in a large pot of simmering salted water 8 to 10 minutes or until barely fork tender.
- Butter a 13 x 9 inch (3 quart) glass baking dish. In a 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.
- In a medium bowl, whisk together cream, creme fraiche, nutmeg and remaining 1/8 teaspoon pepper. Pour over gratin. Bake 15 minutes.
- Meanwhile, in a small bowl, stir together cheese and bread crumbs. After 15 minutes of baking, sprinkle gratin with bread crumb mixture; dot with butter.
- Bake an additional 20 to 25 minutes or until golden brown and bubbling.
About Potato Artichoke Gratin
Course/Dish: Vegetables Potatoes
Main Ingredient: Potatoes
Regional Style: American
Collection: Festive Feasts
Other Tag: Quick & Easy
