This rustic gratin layers tender Yukon Gold potatoes with sautéed artichokes, garlic, thyme, and rich cream—simple ingredients that come together in a beautifully comforting winter dish. Adapted from a recipe Chef Andrew Cohen made at Chez Panisse, it’s an elegant way to showcase the abundance of artichokes at our winter markets. The gratin pairs wonderfully with roast chicken, grilled fish, or a crisp green salad.
INGREDIENTS:
4-5 large Yukon Gold potatoes
2 cups thinly sliced artichoke hearts, 3/16-inch thick (from large artichokes or, preferably, small artichokes)
4 cloves of garlic-peeled and de-germed and minced, plus 1 whole peeled clove
1/4 cup grapeseed or light-flavored olive oil
1 teaspoon fresh thyme, minced
Salt and freshly ground black pepper
2 cups heavy cream (or substitute part or all with vegetable or chicken stock for a lighter result)
METHOD:
Preheat the oven to 400°F. Rub a 2-quart (11 × 7-inch) gratin dish vigorously with the whole clove of garlic to lightly scent the dish.
Heat the oil in a large sauté pan over medium-high heat. When hot, add the sliced artichokes and toss to coat. Season with salt and pepper. Cook until the artichokes soften and take on a little color. Reduce heat to medium-low. Clear a space in the center of the pan, add a touch more oil if needed, and gently sauté the minced garlic until soft and fragrant. Stir into the artichokes and remove from heat.
Slice potatoes into 3/16-inch slices and place them in a bowl of cold water to prevent discoloration. Drain and set aside. Reserve the largest slices for the top layer.
Layer potatoes to fill the dish about halfway; season lightly with salt and pepper. Add all the cooked artichokes in an even layer and sprinkle with half the thyme. Arrange the reserved potato slices over the top, overlapping generously (about 3 slices deep per length). Season again with salt and pepper.
Gently pour in the cream until it reaches the top of the potatoes or just below. Press lightly with your fingertips to settle the layers. Sprinkle with the remaining thyme. If the cream does not come high enough, add a splash of milk, stock, or water.
Place the gratin dish on a sheet pan to catch any bubbling overflow. Bake for about 1 hour, or until the top is golden and potatoes are very tender when pierced with a knife. If excess liquid remains and the potatoes are done, carefully wick it off using a corner of a paper towel.
Let the gratin rest for a few minutes before serving so the layers can set.
SERVING SUGGESTIONS:
- Pair with roast chicken, grilled lamb chops, or seared fish.
- Serve alongside a simple arugula salad with lemon vinaigrette.
- Add shaved Parmesan over the top before serving for a savory finish.
YIELD: Serves 4 – 6
SOURCE: Chef Andrew Cohen
