Potato-Artichoke Gratin
Source of Recipe
Cooking Pleasures Dec 03/Jan 04
Recipe Introduction
The richness of this dish might make it a once-in-a-while indulgence, but you'll love every bite.
List of Ingredients
- 4 lb Yukon gold potatoes, peeled, thinly sliced (1/4 inch)
- 2 1/2 tsps sea salt
- 1/4 tsp plus 1/8 tsp white pepper, divided
- 2 medium onion,s halved, sliced (1/4 inch)
- 1 (14 oz) can artichoke bottoms or artichoke hearts, drained, thinly sliced
- 1 3/4 cups heavy whipping cream
- 1 cup creme fraiche or heavy whipping cream*
- 1/8 tsp freshly ground nutmeg
- 1 cup (4 oz) shredded Gruyere cheese
- 1/2 cup unseasoned dry bread crumbs
- 1 T butter, softened
Instructions
- Heat oven to 425. Cook potato slices in large pot of simmering salted water 8 to 10 minutes or until barely fork-tender.
- Butter 13x9-inch (3 qt) glass baking dish. In small bowl, stir together salt and 1/4 tsp 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. Repeat layering of potatoes and sprinkling of salt mixture twice.
- In medium bowl, whisk together cream, creme fraiche, nutmeg and remaining 1/8 tsp pepper; pour over gratin. Bake 15 minutes.
- Meanwhile, in small bowl, stir together cheese and bread crumbs. After 15 minutes of baking, sprinkle gratin with cheese mixture; dot with butter. Bake an additional 20 to 25 minutes or until golden brown and bubbling.
Final Comments
12 servings
*Creme fraiche is a slightly tangy, thickened cream. It can be found in the dairy section of many supermarkets.
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