Potato Artichoke Au Gratin

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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

(Photo Credited to Author: KellyK)

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)
  1. 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.
  2. 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.
  3. 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.
  4. Position a rack in the center of your oven and heat the oven to 400° Fahrenheit.
  5. 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.
  6. 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.
  7. 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.
  8. 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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