YumYum Divas YumYum Recipes: Gratin of Artichokes & Potatoes, contributed by TwinLakesChef

Recipe Title: Gratin of Artichokes & Potatoes

Contributed by: TwinLakesChef

Additional Credits for Recipe
Adated from Bon Appetite September 1981 pg. 72 "Fabulous Fall Vegetables"

Note from the Diva
Wonderful with roast Leg of lamb. Do not wash potato slices; their starch helps create a creamy texture.

This is a personal favorite!

List of Ingredients
3 large or 5 medium small artichokes (we usually used one can of artichoke bottoms, rinsed & drained well)

2 lemons, halved
3 to 4 cups water

3 tablespoons unsalted butter
1/8 cup chopped onion
1 /2 teaspoon finely minced garlic
1 baking potato (about 10 ounces)-we use 4 or 5 medium russet potatoes.


1 cup whipping cream (we use half & half)
1/3 - 1/2 cup milk
1/2 teaspoon demiglace or glace de viande (optional)
1/2 teaspoon salt
1/3 teaspoon freshly ground white pepper
1 tsp dried thyme

Preparation
If you use fresh artichokes:
Cut stem off 1 artichoke at base and discard. Trim away all leaves; neatly trim base, top and sides of artichoke bottom. Immediately rub all surfaces of artichoke bottom with lemon half.
Combine juice of 1 lemon with 3 to 4 cups water in medium bowl and add artichoke. Trim remainder in similar fashion; add to acidulated water.

Bring 1 1/2 quarts salted water to boil in large saucepan over high heat. Drain artichoke bottoms (reserving acidulated water) and add to saucepan with 1/2 lemon. Cover and cook 3 minutes. Drain artichokes well; discard chokes. Cut artichoke bottoms diagonally into slices l/4 inch thick.

If you use canned artichoke bottoms, you can skip the above step.

Preheat oven to 350 degrees F. Spread 1 1/2 tablespoons butter on bottom and sides of shallow 10-inch baking pan. Melt remaining butter in small skillet over medium heat. Add onion and garlic and cook until soft but not brown. Sprinkle onion mixture over bottom of prepared pan. Peel potato and slice thinly. Arrange artichoke and potato slices in overlapping rows over onion.

Combine 3/4 cup cream or half & half with milk, demi-glace, salt, pepper and thyme in medium bowl and blend well. Pour over vegetables. It should not completely cover the potatoes; maybe cover 3/4ths of them.

After potatoes are cooked through,
preheat broiler. Spoon 1/4 cup cream over top of vegetables and run under broiler briefly until golden brown. Serve immediately.

Cooking Time & Temperature
350 degrees F for one hour or until potatoes are cooked through.

Number of Servings: 6

Cookbook Category
Vegetables

General Cooking/Prep Method
Bake
Stovetop

Extra Features of Recipe
Difficulty Level-Moderate
Gourmet

Good for Season/Celebration/Holiday
Formal Dinner Party
Gourmet Dinner Club

Tested & Approved Recipe
Yes!

Image
(Image by TwinLakesChef)
"Put Sauteed Onion & Garlic in Bottom of Baking Dish"
[ Comment ]

Image
(Image by TwinLakesChef)
"Mix Thyme, Cream, Milk & Beef Base"
[ Comment ]

Image
(Image by TwinLakesChef)
"Difference Between Canned Artichoke Bottoms & Fresh Ones"
[ Comment ]

Image
(Image by TwinLakesChef)
"Layer Potatoes & Artichokes"
[ Comment ]

Image
(Image by TwinLakesChef)
"Pour Milk Mixture Over and Put in Oven"
[ Comment ]

Image
(Image by TwinLakesChef)
"Ready to Serve"
[ Comment ]

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