Prepare to tantalize your taste buds with a dish that transforms humble ingredients into a luxurious culinary experience! This Artichoke and Yukon Gold Potato Gratin is not just a side dish—it's a creamy, golden-brown symphony of flavors that will make your dinner guests swoon. Imagine layers of tender potatoes, succulent artichoke hearts, and melted Gruyère cheese, all bathed in a rich, herb-infused cream. Whether you're looking to impress at a dinner party or elevate your weeknight meal, this French-inspired gratin promises to be the star of your dining table.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups artichoke hearts, drained and chopped
- 4 Yukon Gold potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon fresh thyme
Instructions
- Preheat the oven to 375°F (190°C) and butter a 9x13 inch baking dish thoroughly to prevent sticking.
- Wash and thinly slice the Yukon Gold potatoes using a mandoline or sharp knife, aiming for uniform 1/8-inch thick slices. Soak the potato slices in cold water to remove excess starch and prevent browning.
- Drain the artichoke hearts and chop them into bite-sized pieces, ensuring they are well-drained to prevent excess moisture in the gratin.
- In a large mixing bowl, combine heavy cream, minced garlic, fresh thyme leaves, salt, and black pepper. Whisk the mixture until well incorporated.
- Drain the potato slices and pat them dry with clean kitchen towels to remove excess moisture.
- Layer the bottom of the prepared baking dish with a thin layer of potato slices, slightly overlapping them to create an even base.
- Distribute half of the chopped artichoke hearts evenly over the potato layer.
- Sprinkle a generous portion of grated Gruyère cheese over the artichoke layer.
- Repeat the layering process: add another layer of potato slices, followed by the remaining artichoke hearts, and another layer of Gruyère cheese.
- Pour the cream and herb mixture slowly and evenly over the layers, ensuring it seeps between the potato and artichoke layers.
- Cover the baking dish with aluminum foil, creating a slight tent to allow steam to escape.
- Bake in the preheated oven for 35 minutes covered, then remove the foil and continue baking for an additional 15 minutes until the top is golden brown and potatoes are tender.
- Remove from the oven and let the gratin rest for 10-15 minutes before serving. This allows the layers to set and makes serving easier.
- Garnish with additional fresh thyme leaves and serve hot as a delightful side dish or vegetarian main course.
Tips
- Slice Uniformity is Key: Use a mandoline or sharp knife to create even 1/8-inch potato slices. Consistent thickness ensures even cooking and a professional-looking result.
- Moisture Management: Always drain potato slices and pat them dry to prevent a watery gratin. This helps achieve that coveted golden, crispy top.
- Cheese Selection: While Gruyère is traditional, feel free to experiment with similar melting cheeses like Comté or Emmental for subtle flavor variations.
- Herb Enhancement: Fresh thyme is wonderful, but you can also try rosemary or a blend of herbs to personalize the dish.
- Resting is Crucial: Allow the gratin to rest 10-15 minutes after baking. This helps the layers set and makes serving much easier.
- Make-Ahead Friendly: You can prepare this gratin earlier in the day and bake just before serving, making it perfect for entertaining.
Nutrition Facts
Calories: 294kcal
Carbohydrates: 22g
Protein: 8g
Fat: 20g
Saturated Fat: 13g
Cholesterol: 58mg
