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Artichoke Potato And Cheese Casserole Recipe

Elevate your classic potatoes au gratin with this decadent Artichoke Potato and Cheese Casserole! Hearty, rich, and incredibly satisfying, this recipe from Chef Paul Prudhomme's cookbook is a guaranteed crowd-pleaser. Imagine creamy potatoes, tender artichoke hearts, and a perfectly browned cheese topping – pure comfort food perfection! For a quicker version, substitute fresh artichokes with canned artichoke hearts.

Prep Time 45 mins
Cook Time 1850 mins
Calories 366 kcal
Protein 23g
Rating 4.5 (2 Reviews)
Artichoke Potato And Cheese Casserole 145

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Potato And Cheese Casserole

  • 1 teaspoon Salt
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  • 1/2 teaspoon Black Pepper
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  • 4 large Artichokes (fresh) or 2 (14-ounce) cans Artichoke hearts
  • 2 lbs Potatoes
  • 1/4 cup Butter
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  • 2 cups Heavy Cream
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  • 3/4 cup grated Parmesan cheese
  • 1/4 cup chopped Fresh Parsley
  • 1/2 cup grated Gruyere cheese
  • 1/4 teaspoon Nutmeg

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How to Make Artichoke Potato And Cheese Casserole

  1. Preheat oven to 375°F (190°C).
  2. Peel and thinly slice 2 lbs potatoes. Soak the sliced potatoes in cold water for at least 30 minutes to remove excess starch.
  3. While potatoes are soaking, prepare the artichokes: If using fresh, trim and quarter 4 large artichokes. If using canned, drain and chop 2 (14-ounce) cans of artichoke hearts.
  4. Drain potatoes and pat them dry with a clean kitchen towel.
  5. In a large bowl, combine the potatoes, artichoke hearts, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  6. Melt 1/4 cup butter in a large oven-safe skillet or casserole dish.
  7. Add the potato mixture to the skillet, spreading evenly.
  8. In a separate bowl, whisk together 2 cups of heavy cream, 1/2 cup of grated Gruyere cheese, and 1/4 teaspoon of nutmeg.
  9. Pour the cream mixture over the potatoes.
  10. Top with the remaining 1/4 cup of Parmesan cheese.
  11. Bake for 45-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  12. Let stand for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

7g

Fat

84g

Carbs

7g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Casseroles Main Dish Side Dishes Eggs Dairy Vegetables American 1 Day Or More Oven Vegetarian Cheese Dietary Equipment