Potato and Artichoke Gratin
Preparation Time:
0:20 (approx.)Cooking Time:
0:30 (approx.)Number of Servings:
8INGREDIENTS
1/2
cup (130 ml)
Bread crumbs, toasted
1
cup (250 ml)
Whipping cream
4
oz (120 ml)
Smoked ham, chopped
1
pn
Salt and pepper to taste
2
tbsp (30 ml)
Parmesan cheese
2
tbsp (30 ml)
Melted butter
1 1/2
cup (380 ml)
Gruyere, grated
2
tsp (10 ml)
Fresh thyme, minced
2
tbsp (30 ml)
Fresh parsley, miced
2
cup (500 ml)
Chicken stock
14
oz (420 ml)
Can artichoke heards, drained and chopped
1
tbsp (20 ml)
Butter
2 1/2
lb (1130 g)
Yukon gold potatoes
DIRECTIONS
- Peel and thinly slice potatoes.
- Place in a large deep frying pan along with cream, stock, salt and pepper.
- Simmer partially covered for 10 minutes or until barely tender.
- Preheat oven to 350 F (180 C).
- Butter a 2 1/2 L casserole dish and dust with Parmesan.
- Transfer half the potatoes to cover the bottom of the prepared dish.
- Layer chopped artichokes, ham, 1 cup (250 ml) Gruyere and thyme over top.
- Pour liquid from pan over top.
- Combine bread crumbs and remaining Gruyere and sprinle over top.
- Bake for 30 minutes until potatoes are tender.
- Remove from oven and let stand for 5 minutes.
- Sprinkle with minced parsley and serve.
