In mid-summer when the first potatoes appear and fresh artichokes are at their best, I like to prepare this simple potato and artichoke gratin. If you're not using whole artichokes, simply substitute artichoke hearts and omit step #2.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Entrée
Cuisine: French
Author: Jenny McGruther
Ingredients
6large artichokes(or 8 ounces fresh or frozen artichoke hearts)
2tablespoonssalted butter
3medium leeks(white and light-green parts only, sliced thin)
Preheat oven to 400 F, and set a large pot of water to boil.
When the pot of water comes to a boil, drop in artichokes and boil until tender. Remove from the water and allow to cool until comfortable enough to handle. Trim away tough leaves to expose the heart. Remove the choke with a spoon and finely chop the artichoke heart, stem and any tender leaves.
Melt butter in a skillet over medium heat. When it froths, stir in leeks and chopped artichokes, sauteing until fragrant and tender - about five minutes.
Layer the bottom of a gratin dish with a ⅓ of the potatoes, top with ½ of the leeks and artichokes, sprinkle with ⅓ of the thyme and continue layering, ending with a layer of potatoes.
Whisk cream, chicken stock, salt and pepper together in a small mixing bowl and pour over the layers of vegetables. Top with grated cheese and a final sprinkling of thyme.
Bake for 1 hour or until potatoes are tender and the gratin is nicely browned. Allow to cool 5 to 10 minutes before serving.