I like using a mix of different potatoes in my gratins. The addition of artichokes makes a traditional dish a bit more interesting and a fun side dish for the holidays!
Artichoke and Potato Gratin
- 3-4 potatoes, 1 russet, 2 Yukon, 1 red, peeled and sliced into thin rounds
- 1 ½ cup marinated artichokes, drained and cut into ¼ inch wedges with the hearts in tact
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 cup whipping cream
- 2 Tbsp butter
- 2 tsp kosher salt
- ½ tsp ground pepper
- ¼ tsp ground nutmeg
- 2 tsp fresh thyme leaves, finely minced
- ¼ cup grated Parmesan cheese
- 1 cup grated aged Cheddar cheese
- ½ cup breadcrumbs (optional)
Preheat your oven to 400⁰F.
In a large pot over medium heat, add ¼ cup water, the potatoes, artichokes, garlic, shallot, cream butter, salt, pepper, nutmeg and thyme. Mix and cook just until the cream begins to simmer.
Tip half the mixture into a shallow baking dish and sprinkle with ½ the Parmesan cheese. Top with remaining potato and cream mixture and distribute the Cheddar over the potatoes.
In a small dish, combine rest of the Parmesan cheese with the breadcrumbs and sprinkle over the Cheddar cheese. If you’re making a gluten-free version, omit the breadcrumbs and just top with the rest of the Parmesan.
Bake for 40-50 minutes until bubbly, potatoes are soft and the cheese has browned nicely.