Ingredients for Artichoke Potato Gratin
- 1 1/2 cups shredded Gruyere cheese
- Half And Half Cream
- 2 pounds thinly sliced Yukon Gold potatoes
- Marinated Artichoke Hearts
- 1 teaspoon salt
- Dried Thyme
- 1/2 teaspoon black pepper
- 2 cups heavy cream
- 14 ounces canned artichoke hearts, drained
- 1 tablespoon fresh thyme leaves
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How to Make Artichoke Potato Gratin
- Preheat oven to 375°F (190°C).
- In a medium-large saucepan, combine 2 cups heavy cream, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the cream mixture to a gentle simmer over medium heat.
- Add 2 pounds thinly sliced Yukon Gold potatoes to the simmering cream. Cook for 10 minutes, or until slightly softened.
- Stir in 14 ounces (one can, drained) of artichoke hearts. Return to a simmer, then pour the entire mixture into a greased 9x13 inch baking dish.
- Evenly top with 1 1/2 cups shredded Gruyère cheese (or your favorite cheese).
- Bake for 45-55 minutes, or until the top is golden brown and bubbly, and the gratin is heated through.
- Let the gratin stand for 10-15 minutes before serving to allow it to set slightly.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
4g
Fat
43g
Carbs
6g
