Potato and artichoke gratin is a rich and tasty side dish that highlights dairy products, meat and eggs. The distinctive taste of artichokes pairs perfectly with the sweetness of potatoes, creating a creamy and tasty dish. On the other hand, the breading is flavored with aromatic herbs and a light sprinkling of grated parmesan cheese, making a crunchy and irresistible crust. Easy and quick to prepare, potato and artichoke gratin can also be prepared in advance and heated in the oven just before serving. So let’s find out how to prepare this tasty dish by following our recipe step by step.
Clean the artichokes; cut the tips and then remove the stalks and the hardest outer leaves (1).
Cut each artichoke into 6 wedges and gradually transfer them to a bowl with cold water and lemon juice (2). Drain and blanch them in salted water for about ten minutes.
Peel the potatoes, wash them under fresh running water and cut them into wedges too (3).
Grease a baking dish with a drizzle of extra-virgin olive oil and sprinkle it with a little breadcrumbs (4).
Spread the vegetables in a uniform layer, alternating potato wedges with artichoke ones (5). Season with salt and pepper.
Finely chop the garlic and parsley and sprinkle the vegetables with the mixture obtained. Continue with a little breadcrumbs, a drizzle of extra-virgin olive oil and a sprinkling of grated parmesan cheese (6).
Let the artichokes and potatoes bake in a preheated static oven at 200 degrees C for about 20 minutes, monitoring the level of browning. Then take them out of the oven and serve hot or cold (7).
Baked artichokes and potatoes au gratin can be stored in the refrigerator for 1-2 days, in a special airtight container or covered with a sheet of cling film.