Artichoke And Potato Gratin

by Tenina Holder

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!)

Need

  • 280 - 300 g brown onions, halved
  • 2 large cloves of garlic
  • 75 g swiss cheese, cubed
  • 75 g parmesan cheese, cubed
  • 75 g double gloucester cheese, cubed (or other mild cheddar cheese of choice)
  • 1 Kilo potatoes of choice
  • 340 g jar of marinated artichoke hearts, drained
  • 600 mls cream
  • Flavored sea salt of choice (I of course used Citrus Olive Salt of which I have an abundance!) Get A Salted!

Do

1  

Preheat oven to fan forced 160ºC. Butter a large rectangular baking dish and set aside.

2  

Place onions into Thermomix bowl and chop for 3 sec/speed 4. Place into large baking dish and set aside.

3  

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

4  

Finely slice half the potatoes and toss them through with the onions, making sure they sit flat in the dish.

5  

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.

6  

Repeat with remaining layers finishing with cheese. Cover with aliminuim foil, shiny side down and bake for 80 minutes.

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.

8  

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

More

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

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