Artichoke Potato Gratin Recipes

ARTICHOKES AU GRATIN

Steps:

• Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.

ARTICHOKE POTATO GRATIN

Steps:

• Preheat over to 375 degrees.
• In medium-large pan, add half & half, thyme, salt and pepper; bring to a simmer.
• Add sliced potatoes and simmer 10 more minutes.
• Add artichokes, bring back to a simmer, and pour entire mixture into 9x13 baking dish. Top evenly with cheese.
• bake 45-55 minutes until top is golden and gratin is bubbling.
• Let stand 10-15 minutes to set.
• Serve.

ARTICHOKE, LEEK, AND POTATO GRATIN

Steps:

• Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
• In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and let cool.
• Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat. Layer potatoes between paper towels and pat dry.
• Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.
• Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.
• Bake 40 minutes. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve warm.

POTATO ARTICHOKE GRATIN

Steps:

• 1. 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.
• 2. 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.
• 3. Repeat layering of potatoes and sprinkling of salt mixture twice.
• 4. In a medium bowl, whisk together cream, creme fraiche, nutmeg and remaining 1/8 teaspoon pepper. Pour over gratin. Bake 15 minutes.
• 5. 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.
• 6. Bake an additional 20 to 25 minutes or until golden brown and bubbling.