This North American concoction, Potato Artichoke Au Gratin, is a creamy textured and sublime mixture of ingredients. The caramelized onions add tons of flavor, and the artichoke hearts provide a tangy contrast, cutting through the rich blend of herbs and spices. Enjoy!
Potato Artichoke Au Gratin Recipe-
- 2 tbs. unsalted butter, plus more for the pan
- 1-1/2 lb. (about 5 cups) thinly sliced yellow onions
- Kosher salt, to taste
- 4 large cloves garlic, minced
- 2 lb. Yukon Gold potatoes, sliced 1/4″ thick (you can use other potatoes, but I’ve tried many different varieties, and I keep coming back to Yukon Gold – they have the perfect taste and texture for Potato Artichoke Au Gratin)
- 1 tsp. minced fresh oregano
- 1 tsp. minced fresh rosemary
- Freshly ground black peppercorns, to taste
- 1 lb. canned artichoke hearts, drained and patted dry
- 1 cup heavy cream
- 1 cup half-and-half
- 4 oz. (1/2 cup) mascarpone cheese (a must have ingredient, this specific cheese, for best results)
- Melt the butter in a 12-inch heavy duty skillet over medium-high heat. Add in the onions, sprinkle with 1/2 tsp. salt, and cook, stirring often, about 10 minutes, or until wilted.
- Turn the heat down to medium low, add in the garlic, and cook, stirring every few minutes and adding water 1 tbsp. at a time if need be – the bottom of the skillet may get too dark – keep cooking and stirring until the onions are caramel brown, about 20 minutes should do it.
- Add 2 more tbsp. water and scrape the bottom of the pan well. Remove the onions from the pan, place them on a baking sheet and allow to cool down to room temperature.
- Position a rack in the center of your oven and heat the oven to 400° Fahrenheit.
- Butter a 9″x13″ baking dish, and spread the onions on the bottom of it. Layer half of the potatoes over the onions evenly. Sprinkle with 1/2 tsp. salt, 1/4 tsp. pepper, and 1/2 tsp. of each herb.
- Now layer half of the artichokes evenly over the potatoes. Repeat this layering process in the same order: first the remaining potatoes, then herbs, salt, pepper, and lastly artichokes.
- In a medium-sized mixing bowl, whisk together the mascarpone cheese, cream, and half-and-half, and pour the combined mixture over the artichokes/herbs/potatoes.
- Bake for about 1-1/2 to 2 hours, or until tender when poked with a fork and turning golden brown in spots. Allow to set up and cool for about half an hour before serving your Potato Artichoke Au Gratin.
Note: You can caramelize the onions and keep them in a sealed container in the refrigerator for up to a week. And the entire dish can be assembled up to 4 hours before baking it if stored in the fridge, too.
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