Well, today I decided I never have to worry about too many yukon gold potatoes ever again. My husband and I both loved this dish to pieces. Next time mashed potatoes are on the menu, that giant bag of potatoes will happily go in my cart with a block of gruyere!
I made individual gratins in 16 oz ramekins, but this could easily be combined into a larger casserole dish if desired.
Potato Artichoke Gratin
4 large yukon gold potatoes, peeled and rinsed, then sliced thin
1 can quartered artichokes
1.5 cup cheese sauce, recipe follows
1 cup grated gruyere cheese
4 tablespoons grated parmesan cheese
1 teaspoon dried thyme
salt and pepper
Spray four 16 ounce ramekins with nonstick cooking spray. Starting with the first ramekin, place a layer of potato slices in the bottom. Top with 1/8th of the artichoke quarters. Layer with 3 tablespoons cheese sauce, 1/8 teaspoon thyme, and a dash of salt and pepper. Repeat layers, then top with 1 tablespoon parmesan. Repeat for remaining three ramekins. Bake at 400 degrees for about 45 minutes. Cover with foil if cheese is getting too brown.
Source: Adapted from Barefoot in Paris, by Ina Garten
* 1 tablespoon unsalted butter
* 1.5 tablespoons all-purpose flour
* 1 cup hot milk
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* Pinch nutmeg
* 3/4 cup grated Gruyere
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, and gruyere.