My F&W
quick save (...)

Artichoke-Potato Gratin

  • SERVINGS: 10
  • MAKE-AHEAD
  1. 1 lemon, halved
  2. 8 large artichokes (about 3/4 pound each)
  3. 1 1/2 cups chicken stock or canned low-sodium broth
  4. 1 1/2 cups heavy cream or half-and-half
  5. 1 large thyme sprig
  6. Kosher salt
  7. 2 pounds baking potatoes, peeled and sliced 1/4 inch thick
  8. Freshly ground pepper
  9. 1/2 cup shredded Gruyère cheese (2 ounces)
  10. 1/2 cup coarse dry bread crumbs
  11. 1 tablespoon unsalted butter, melted
  1. Fill a large bowl with water and squeeze the lemon halves into it; add the lemon to the bowl. Cut off all but 1 1/2 inches from the artichoke stems. Working with 1 artichoke at a time, pull off all the green outer leaves, leaving a cone of pale yellow leaves. With a sharp knife, cut off all but 1 1/2 inches of the leaves. Peel the stem and trim any tough green skin from the artichoke bottom with a sturdy vegetable peeler. Using a melon baller or small spoon, scoop out the hairy choke. Drop the trimmed artichoke heart into the bowl of water. Repeat with the remaining artichokes.
  2. Bring a large saucepan of water to a boil. Cut each artichoke heart through the stem into 8 wedges. Add the wedges to the boiling water and cook until crisp-tender, about 8 minutes. Drain and rinse under cold water; pat dry.
  3. In the same saucepan, combine the stock with the cream, thyme sprig and 1 teaspoon of salt and bring to a boil. Add the potatoes and cook over moderately low heat until barely tender, about 8 minutes. Fold in the artichokes and season with salt and pepper.
  4. Butter a 9-by-13-inch baking dish or 3-quart gratin dish. Pour the contents of the saucepan into the dish; discard the thyme sprig. Sprinkle the Gruyère over the gratin and cover with foil.
  5. Preheat the oven to 375°. Bake the gratin for 30 minutes. In a small bowl, toss the bread crumbs with the butter. Remove the foil, sprinkle the crumbs over the gratin and bake for about 30 minutes longer, or until most of the liquid has been absorbed and the vegetables are tender.
  6. Preheat the broiler. Broil the gratin about 6 inches from the heat for about 2 minutes, or until the crumbs are crisp and golden; turn the dish as necessary for even browning. Serve hot.
Make Ahead The unbaked gratin can be refrigerated overnight.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.