Creamy and tangy, these potatoes are a delicious addition to any meal. If you substitute 6 leeks for the sweet onions, you’ll have a great springtime dish.
2 Tablespoons unsalted butter
2 Tablespoons olive oil
2 large sweet onions, halved and sliced thin
2 cloves garlic, minced
2 cans water-packed artichoke hearts, drained and sliced
6 large russet potatoes (approx. 3 lbs.), peeled
6 ounces Gruyere or Emmental cheese, shredded (1 1/2 cups packed)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups heavy cream
2-3 Tablespoons Dijon mustard
1/3 cup Parmesan cheese, grated
1/3 cup panko breadcrumbs
Special equipment: mandoline or food processor with slicing disk
- Preheat the oven to 425ºF. Butter a 9×13″ glass baking dish or a 14′ oval gratin dish.
- Melt the butter and olive oil together over medium high heat. Saute the onions and artichokes together for 3 minutes, then add the garlic. Lower the heat to medium and continue sauteing onions, artichokes, and garlic until the onions are soft. Remove the onion mixture from the heat and put it in a mixing bowl to cool.
- Using a mandoline or a food processor fitted with a slicing disk, thinly slice the potatoes (approx. 1/8″ thickness). Transfer to a large bowl filled with enough cold water to cover the potatoes. Stir the potatoes with your hands to rinse them, then drain well. Layer potatoes between paper towels and pat dry.
- Add the Gruyere cheese, the salt, and pepper to the onion-artichoke mixture and toss well.
- Layer 1/3 of the potatoes in the bottom of the buttered dish, overlapping slightly. Evenly spoon 1/2 of the onion-artichoke mixture over the potatoes. Add another layer of overlapping potato slices over top, then spoon on the remaining onion-artichoke mixture. Top with a final layer of potatoes, overlapped neatly.
- Heat the heavy cream in the microwave for 45 seconds or briefly on the stove, enough to warm the cream. Stir in 2 tablespoons of Dijon mustard and mix well. Add more Dijon to taste. Slowly pour the cream mixture over top of the potatoes, making sure to cover all the potatoes.
- In a small bowl, mix the Parmesan cheese and breadcrumbs together. Sprinkle evenly over top of the gratin. Cover tightly with foil.
- Bake 40 minutes. Remove foil and bake another 20 minutes more, or until the top is golden and the potatoes pierce easily with a sharp knife. Remove from oven and let cool slightly before serving warm.
Makes 8-10 servings as a side dish.
Note: If you prefer to use leeks instead of sweet onions, use 6 medium to large leeks (about 1 1/2 lbs). Use the white and light green parts only, trimmed, halved lengthwise, and washed very well. Cut them crosswise into 2-inch pieces.
