It is completely unecessary 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 premake 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!)
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- 280 - 300 Gram brown onions, halved
- 2 large cloves of garlic
- 75 Gram swiss cheese, cubed
- 75 Gram parmesan cheese, cubed
- 75 Gram double gloucester cheese, cubed (or other mild cheddar cheese of choice)
- 1 Kilo potatoes of choice
- 340 Gram jar of marinated artichoke hearts, drained
- 600 Milliliter cream
- Flavored sea salt of choice (I of course used Citrus Olive Salt of which I have an abundance!) Get A Salted!
Preheat oven to fan forced 160ºC. Butter a large rectangular baking dish and set aside.
Place onions into Thermomix bowl and chop for 3 sec/speed 4. Place into large baking dish and set aside.
Place garlic and all cheeses into Thermomix bowl and mill for 8 sec/speed 8. Set aside.
Finely slice half the potatoes and toss them through with the onions, making sure they sit flat in the dish.
Sprinkle with a little cheese, some salt and drizzle with half the cream. Cut the artichoke hearts in half and lay a few across the the top of the potato mixture.
Repeat with remaining layers finishing with cheese. Cover with aliminuim foil, shiny side down and bake for 80 minutes.
Test that the potatoes are cooked with a skewer. Cook in 10 minute increments until you are happy that the potatoes are well cooked.
Increase heat of oven to 180ºC, remove foil and bake a further 20 minutes until golden.
Serve immediately with a little sprinkling of Gremolata as a side dish to roasted meat and fish.