Potato and artichoke gratin is a delightful casserole and a beloved side dish for both winter and spring. It pairs wonderfully with main courses like chicken, meat, or fish. Even without the meat or fish, this dish offers a nutrient-rich and delicious meal.
Ingredients
- Artichokes: Fresh artichokes are ideal, but frozen ones work well too. If using frozen, there's no need to parboil them.
- Potatoes: Yellow-fleshed potatoes are best, but you can use any variety you have. White Wine Vinegar: Used for parboiling artichokes to enhance flavour and prevent oxidation (turning dark).
- Breadcrumb Seasoning:
- Breadcrumbs: Plain
- Parmesan Cheese: Parmigiano Reggiano or Grana Padano, grated
- Fresh Parsley
- Garlic Clove: Fresh is preferred, but garlic powder can be substituted
- Extra Virgin Olive Oil, Salt, Pepper: To taste
How To Make - Step-by-Step Instructions
Making potato and artichoke gratin is quite simple. It only takes about 20 minutes of hands-on preparation before baking in the oven.
Step 1: Prepare the Breadcrumb Seasoning
- In a food processor, blend breadcrumbs, parsley (stems removed), and a garlic clove (inner green core removed) into a uniform mix.
- Transfer the mixture to a bowl and mix in the grated Parmesan cheese.
Step 2: Prepare Potatoes & Artichokes
- Bring a pot of water 2 litres to a boil.
- Meanwhile, clean and trim fresh artichokes. Follow this step-by-step guide for detailed instructions on how to clean artichokes, but there's no need to remove the inner core/choke. Simply slice each whole artichoke into about 5 slices, around ½ centimeter
- Peel and slice potatoes to the same or slightly thinner thickness as the artichoke slices.
- Once the water is boiling, add a scant tablespoon of salt and white wine vinegar.
- Add the artichoke slices. Once the water returns to a boil, count 2 minutes and then drain the artichokes.
Step 3: Assemble the Gratin
- Preheat the oven to 180°C
- Take a 23x35 cm casserole dish.
- Drizzle the bottom with extra virgin olive oil and dust with the breadcrumb mix.
- Layer the potato slices, slightly overlapping, to cover the bottom of the casserole. Lightly salt and pepper.
- Cover with breadcrumb mix and drizzle with extra virgin olive oil.
- Place artichoke slices, filling any gaps, and cover with breadcrumbs and a generous drizzle of extra virgin olive oil.
- Repeat layering potatoes and artichokes until all ingredients are used. You should be able to make 3 layers of potatoes and 2 layers of artichokes. Always finish with a layer of potatoes generously coated with breadcrumbs and extra virgin olive oil.
Step 4: Bake
- Using a clean spray bottle filled with water, generously spray the top layer of the casserole to create a golden crust.
- Bake in the preheated oven for 45-50 minutes. If it starts to brown too much towards the end, cover with aluminium foil and continue baking until done.
Possible Variations & Add-Ons
- Add extra layers of cheese, such as mozzarella or provolone.
- Include a layer of prosciutto cotto or ham slices for a heartier meal.
Serving Options
- With the indicated ingredients, this casserole serves 6-8 people as a side dish or 4 people as a main dish.
