Potatoes Dauphinoise with artichokes is everything you’d expect from a gratin-creamy, cheesy, and soothing-with the added benefit of being artichoke-y!
Keep reading for a giveaway!
Do you say “grah-tin” or “gruh-tan”? Being the good little Food Network devotee that I am (well, that I was until I cut off my cable 3 1/2 years ago), I say “gruh-tan”. But I am totally down with you saying “grah-tin” as long as you aren’t talking about the gloopy boxed mess that comes from a Betty Crocker box (sorry, Betty).
Here’s the thing. I made my fair share of Betty Crocker potatoes au gratin (or au gratin potatoes…I can’t remember how they spell that out) the first few years that I was adulting. I remember dehydrated potatoes, powdered cheese, milk, and butter (actually, it was probably margarine. I was a different person back then.). I remember the weird bite that the potatoes had to them but I keep eating them for whatever reason. And fed them to my husband. That man, he loves me, because he stuck around.
When I discovered, after my Food Network awakening, what from-scratch potatoes gratin entailed, I never looked back on my Betty Crocker days. I mean, heavy cream, cheese (if you feel so inclined, that is, but it’s not a requirement) and fresh, non-dehydrated potatoes WHAT?!?!?! Sounds like Heaven?? to me!
I have a funny potatoes gratin story for you. The French name for potatoes gratin is potatoes dauphinoise (pronounced daw-fin-wahz). When my cousin got married a couple of years ago, potatoes dauphinoise were served at the reception. As we were going through the line to get our food, the servers would tell us what each item was. The lady scooping out the potatoes told my brother-in-law that she was serving dauphinoise potatoes, but with all the noise going on in the building, he heard “dolphin wawa potatoes”. Those potatoes dauphinoise were so good that my mom decided to make them for Thanksgiving…but she had an awfully hard time finding a recipe for dolphin wawa potatoes on the interwebs. Ha.
Potatoes Dauphinoise with artichokes is every bit as good as your standard-issue potato gratin…but better because artichokes. It’s my belief that the addition of artichokes makes just about any savory dish better. Someone prove me wrong (I mean, unless you just don’t like artichokes, but then you live in a world I don’t understand). And if you’ve never had potatoes gratin, or potatoes au gratin, or au gratin potatoes or whatever you would like to call them, give this creamy, cheesy, and basically perfect potatoes Dauphinoise with artichokes a try!
NOW-I promised you a giveaway! Chefs Jeff and Heather Pennypacker moved to Chattanooga not all that long ago and now are working on building a new cooking classroom, The Sweet and Savory Classroom on Main Street. Philip and I had a chance to go check out their space and talk with Jeff a couple of months ago and I think it’s going to be amazing! I might even teach some Southern cooking classes for them (whoop whoop!).
Jeff and Heather are giving away a class at the Sweet and Savory Classroom to one Chattavore reader. If you are from the Chattanooga area, comment on this post by Monday, December 21 at 8:00 p.m. EST for a chance to win (winner will be chosen at random)!
Congratulations to Karen, who won the cooking class!
Yield: 6-8 servings
10 minPrep Time:
40 minCook Time:
- 1 tablespoon unsalted butter
- 1 small onion, halved and sliced thin
- 1 1/2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- 1 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 9-ounce box frozen artichokes, thawed and choked
- 1 cup shredded Gruyère cheese
- Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat.
- Cook onion until softened, about 5 minutes. Stir in potatoes, cream, salt, and pepper and bring to boil.
- Reduce heat to medium-low, cover, and simmer until potatoes are almost tender, about 15 minutes. Stir in artichokes and 1 cup cheese and transfer to 9x9 baking dish.
- Sprinkle with remaining cheese and bake until golden brown and potatoes are completely tender, about 20 minutes. Let cool 10 minutes. Serve.