Sunday, August 5, 2007

Potato, Artichoke, and Red Pepper Gratin

I was in search of a new side to try today to go along with the barbecued ribs my parents were making. I found a recipe for Potato and Artichoke Gratin on, but of course I decided to add things, take some things out, and change some of the amounts. In the end it was an amazing side (note - not the healthiest!) and I'd definitely make it again. The changes I made added color and texture and really helped the recipe.

Here is my version:


- 4 russet potatoes, cut into 1/4 inch thick slices (keep in water until you are ready to assemble the casserole)
- 4 cloves garlic, pressed
- 1 sm onion, chopped
- 1 red pepper, finely chopped (my mom suggested something for color, so I chose red peppers)
- 2 cans artichokes, drained and halved
- 1.5 cups half and half
- 1 cup heavy whipping cream
- 1/2 cup Parmesan cheese
- 1/4 cup chopped fresh parsley
- salt and pepper
- 2 tbsp butter

- Preheat oven to 400 degrees; butter a 13x9x2 baking dish
- Melt butter in a saute pan; add onions and garlic and cook for 3-5 min
- Spread the butter/onion/garlic mixture in the bottom your baking dish
- Make your first layer:
- Spread half of the potatoes out in a single layer over the onions
- Sprinkle with half of the cheese, parsley, salt, pepper, and red peppers
- Top with half of the artichokes in a single layer and a little more cheese
- Repeat with a second layer
- Pour the half-and-half and heavy whipping cream over the entire casserole
- Bake on 400 degrees for 1 hour; let sit for 5-10 minutes so it sets

These potatoes were soooo good! I'm very glad I made the changes that I did. I'd make this dish again, but would use a little less half-and-half and a little more cheese. I wish Jon was home tonight to taste this one!

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