Potato and Artichoke Gratin

Potato artichoke gratin slice on a plate.

4.80 from 5 votes

Try this delicious potato and artichoke gratin, prepared with fresh artichokes and layers with deliciously seasoned breadcrumbs. Enjoy it meatless or add an extra layer of prosciutto or ham!

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course, Side Dish

Cuisine: Italian

Servings:

Calories: 280kcal

Author: Svi

Ingredients

4 large potatoes or 5 medium size (3 pounds weighted with skin on)
10 artichokes medium size
2 tablespoon white wine vinegar or apple cider vinegar
⅔ cup Parmesan cheese , grated (70 grams)
⅔ cup bread crumbs (80 grams)
4 sprigs fresh parsley
1 garlic clove or more to taste
Extra virgin olive oil
Salt, pepper to taste

Instructions

Prepare The Breadcrumb Mix

In a food processor blend into a uniform mix breadcrumbs, parsley (stems removed) and a garlic clove (inner green core removed). Place in a bowl and mix with grated Parmesan cheese.

Prepare Potatoes & Artichokes

Bring a pot of water (about 2 quarts or 2 liters) to a boil.
In the meantime clean and trim fresh artichokes. Follow this step by step guide with pictures for detailed instructions on how to clean artichokes except there’s no need to remove the inner choke “choke”. Simple slice each whole artichoke in about 5 slices, ¼ inch thick (around ½ centimeter).
Once the water is boiling add salt (scant tablespoon) and white wine vinegar.
Add artichoke slices. Once the water starts boiling again count 2 minutes and drain the artichokes.
Peel and slice potatoes. Potato slices should be of the same or slightly thinner thickness of the artichoke slices.

Arrange All The Ingredients In A Casserole

Take a casserole about 9x13 inch or 23x35 cm.
Drizzle the bottom with some extra virgin olive oil and dust with breadcrumb mix.
Layer potato slices slightly overlapping so that they cover the bottom of the casserole. Slightly salt and pepper.
Cover with breadcrumbs mix and drizzle with extra virgin olive oil.
Place artichoke slices trying to fill any holes. Also, cover with breadcrumbs and a generous drizzle of extra virgin olive oil.
Repeat layering potatoes and artichoke slices in the same way until you finish all the ingredients.
This is also where you can add some extra cheese slices or prosciutto slices by simply adding an extra layer.
You should be able to make 3 layers of potatoes and 2 layers of artichokes.
Always finish with a layer of potatoes generously coated with breadcrumbs and extra virgin olive oil.

Bake

Preheat the oven to 350F (180C).
Using a clean spray bottle filled with water generously spray the top layer of the casserole to create an irresistible golden crust.
Bake in 350F (180C) oven for 45-50 minutes. If close to the mark it starts to brown too much, cover with a piece of aluminum foil and continue baking until done.

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