Artichoke And Potato Gratin
Is there anything better than a little pot of carbs covered in grilled cheese and too hot to really eat? We don't think so. The perfect side dish.
It is completely unnecessary to add to the perfection that I think of when I think of potato gratin…but really, who can go past a good slug of garlic and artichokes together? You can pre-make this, then simply reheat. It gets better with time, if it lasts that long...and I would say that depending on your family, it will feed up to 10 as a side dish! (However, if you wanted to make it go further, just make individual ramekins…cute and portion controlled!)
You literally can gratinate anything you wish. OK, I may have made that word up, but the method is simple; it is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, eggs or butter or all of them! So you have an excess of zucchini? Pumpkin? Eggplant? Colourful carrots? Leave the potato out and follow the method with veggie of choice.
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Need
- 300 Grams brown onions, peeled
- 2 cloves garlic or more to taste
- 75 Grams Swiss cheese, cubed
- 75 Grams parmesan cheese cubed
- 75 Grams mature cheddar cheese cubed
- 1 Kilo potatoes of choice
- 340 Grams jar of marinated artichoke hearts, drained
- 600 Milliliters cream
- Pinches pink salt flakes to taste BUY Flavoured Craft Salt
Do
- 1
Preheat oven to fan forced 160ºC. Butter a large rectangular baking dish or several smaller individual ramekins and set aside.
- 2
Place onions into Thermomix bowl and chop 3 sec/speed 4. Place them large mixing bowl and set aside.
- 3
Place garlic and all cheeses into Thermomix bowl and mill 8 sec/speed 8. Set aside in a separate bowl.
- 4
Finely slice half the potatoes and toss them through the onions.
- 5
Mix with a little of the grated cheese, some salt and drizzle with half the cream. Cut the drained artichoke hearts in half and toss through the potato mixture.
- 6
Divide this mixture between your prepared baking dishes. Cover with aluminium foil, shiny side down and bake for 80 minutes if doing a single gratin or 60 if doing individual gratins.
- 7
Test that the potatoes are cooked with a skewer. Cook in 10 minute increments until you are happy that the potatoes are well cooked. (There is literally nothing worse than a crunchy gratin!)
- 8
Increase heat of oven to 180ºC, remove foil and bake a further 20 minutes until golden.
- 9
You can reduce the cream content of this dish by replacing some of the cream with a vegetable or chicken stock. There must be plenty of liquid in order to cook the potatoes.
More
Serve immediately with a little sprinkling of Gremolata as a side dish to roasted meat and fish.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
