Artichoke-Potato Gratin
By America's Test KitchenPublished on November 13, 2011
Time
1¼ hours
Yield
Serves 8 to 10
Ingredients
2 tablespoons unsalted butter 1 onion, halved and sliced thin3 pounds russet potatoes, peeled and sliced ⅛ inch thick2 cups heavy cream 1 ½ teaspoons salt ½ teaspoon pepper 2 (9-ounce) boxes frozen artichokes, thawed and chopped2 cups shredded Gruyère cheese
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Stir in potatoes, cream, salt, and pepper and bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are almost tender, about 15 minutes. Stir in artichokes and 1 cup cheese and transfer to 13 by 9-inch baking dish.
- Sprinkle with remaining cheese and bake until golden brown and potatoes are completely tender, about 20 minutes. Let cool 10 minutes. Serve.
Time
1¼ hoursYield
Serves 8 to 10Ingredients
2 tablespoons unsalted butter
1 onion, halved and sliced thin
3 pounds russet potatoes, peeled and sliced ⅛ inch thick
2 cups heavy cream
1 ½ teaspoons salt
½ teaspoon pepper
2 (9-ounce) boxes frozen artichokes, thawed and chopped
2 cups shredded Gruyère cheese
Ingredients
2 tablespoons unsalted butter
1 onion, halved and sliced thin
3 pounds russet potatoes, peeled and sliced ⅛ inch thick
2 cups heavy cream
1 ½ teaspoons salt
½ teaspoon pepper
2 (9-ounce) boxes frozen artichokes, thawed and chopped
2 cups shredded Gruyère cheese
Ingredients
2 tablespoons unsalted butter
1 onion, halved and sliced thin
3 pounds russet potatoes, peeled and sliced ⅛ inch thick
2 cups heavy cream
1 ½ teaspoons salt
½ teaspoon pepper
2 (9-ounce) boxes frozen artichokes, thawed and chopped
2 cups shredded Gruyère cheese
Why This Recipe Works
This Artichoke-Potato Gratin is a combination of hot artichoke dip and scalloped potatoes that goes especially well with a holiday ham. While we prefer frozen artichokes in this recipe, two 8-ounce cans of artichokes can also be used here, although the texture of the artichokes may be mushy. If you don’t own a mandoline and don’t want to slice the potatoes with a knife, a cheese plane can be used to make the appropriate-size slices.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Stir in potatoes, cream, salt, and pepper and bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are almost tender, about 15 minutes. Stir in artichokes and 1 cup cheese and transfer to 13 by 9-inch baking dish.
- Sprinkle with remaining cheese and bake until golden brown and potatoes are completely tender, about 20 minutes. Let cool 10 minutes. Serve.
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