Artichoke And Potato Gratin

Sereve 6-8 Prep Time 1 minutes   Cook Time 1 hours 40 minutes   Rated:

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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Preheat oven to fan forced 160ºC. Butter a large rectangular baking dish or several smaller individual ramekins and set aside.


Place onions into Thermomix bowl and chop 3 sec/speed 4. Place them large mixing bowl and set aside.


Place garlic and all cheeses into Thermomix bowl and mill 8 sec/speed 8. Set aside in a separate bowl.


Finely slice half the potatoes and toss them through the onions.


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.


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.


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!)


Increase heat of oven to 180ºC, remove foil and bake a further 20 minutes until golden.


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.


Serve immediately with a little sprinkling of Gremolata as a side dish to roasted meat and fish.

Served with

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