Potato Artichoke Gratin
By
Melissa Straub
@rev01
10
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.
The Test Kitchen
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
- 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.