Artichoke and Jerusalem Potato Gratin
A creamy, cheesy Italian-inspired side dish featuring artichokes and Jerusalem potatoes, perfect for a weeknight dinner.
Ingredients
- ●3-4 Jerusalem potatoesthinly sliced
- ●1 can Artichoke heartsdrained and chopped
- ●1 cup Gratin cheesegrated
- ●2 tablespoons Butterunsalted
- ● Saltto taste
- ● Black pepperto taste
- ● Fresh parsleychopped (optional)
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large saucepan, combine sliced potatoes and enough cold water to cover. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5-7 minutes, or until slightly tender. Drain and set aside.
- 3
In a separate saucepan, melt butter over medium heat. Add artichoke hearts and cook, stirring occasionally, for 3-4 minutes, or until lightly browned.
- 4
In a greased 9x13-inch baking dish, create a layer of potatoes. Top with a layer of artichoke mixture, followed by a sprinkle of grated cheese. Repeat this process until all ingredients are used, ending with a layer of cheese on top.
- 5
Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the potatoes are tender.
- 6
Remove from oven and sprinkle with chopped parsley, if desired. Serve hot.