Potato Artichoke Gratin

It seems the only way to get yukon gold potatoes in this town is to buy the giant bag of them. I much prefer to buy potatoes loose, because we eat them so infrequently. For one meal that includes some mashed potatoes, it's hard to have to buy the whole stinkin' bag, then try to figure out how to use up all the rest. This time, I not only had potatoes to use, but leftover cheese sauce and shredded gruyere from the fabulous croque monsieur.


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
Serves: 4

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.

Cheese sauce
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.