Printable Recipe: Gratin Potatoes with Artichokes and Fresh Thyme Recipe

Gratin Potatoes with Artichokes and Fresh Thyme

Artichokes are one of those spring veggies that are a wonderful part of an Easter menu. They're seasonal, flavorful, and really add something special to your regular Au Gratin Potatoes. But they're a pain to peel and work with! This recipe makes it simple by using jarred artichokes.

Since this pork roast menu is quite light, I think adding a creamy, rich dish is the best Easter menu idea-- it gives your Easter dinner a decadent feel without weighing your poor guests down. It also tastes elegant and very special without being work-intensive at all.

Serves about 8.

Ingredients:
3/4 C. finely minced onion
3 garlic cloves, pressed or minced
2 lbs. russet potatoes, peeled and sliced very thin (1/4" or so)
1 tbsp. chopped fresh thyme
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
2 (8 oz each) jars marinated artichoke hearts, drained, quartered
1 1/2 C. whipping cream
1 1/2 C. half & half cream
1 C. freshly shredded parmesan

Instructions: 1. Preheat the oven to 400 degrees F. Generously butter a 13x9" casserole dish.

2. Sprinkle onions and garlic into the bottom of your baking dish.

3. Arrange half of the potato slices neatly on top of your onions and garlic. Sprinkle potato mixture with half of thyme, salt, and pepper.

4. Arrange half of your artichoke hearts on top.

5. Sprinkle half the parmesan over.

6. Repeat steps 3 and 4 once more to make a second layer. Don't add the last of the parmesan yet.

7. Pour cream and half & half evenly over the potatoes. Sprinkle parmesan over.

8. Bake about 1 hour, or until potatoes are completely tender. Remove from oven and let cool about 15-20 minutes before serving.