Saturday, September 24, 2011
Jeremy's on the Hill artichoke and potato au gratin
5:18 PM | 
Posted by
Cara Mia
Chef Jeremy Manley was happy to share his wonderfully rich and filling recipe for artichoke and potato au gratin, which we've adapted below.
Jeremy's artichoke and potato au gratin
Total time: 1 hour, 45 minutes
Servings: 12 to 16
Note: Adapted from Jeremy's on the Hill in Julian, Calif.
2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
Salt, pepper
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided
Jeremy's artichoke and potato au gratin
Total time: 1 hour, 45 minutes
Servings: 12 to 16
Note: Adapted from Jeremy's on the Hill in Julian, Calif.
2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
Salt, pepper
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided
1. Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.
2. In a medium bowl, combine the Parmesan and Gruyere cheeses.
3. Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.
4. Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.
5. Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.
6. Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.
3. Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.
4. Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.
5. Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.
6. Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.
Subscribe to:
Post Comments (Atom)
Blog Archive
- March (1)
- December (1)
- November (1)
- October (2)
- September (2)
- August (1)
- July (1)
- June (1)
- May (2)
- April (2)
- February (1)
- January (1)
- November (1)
- October (1)
- September (1)
- July (1)
- June (2)
- May (1)
- April (1)
- March (1)
- November (1)
- July (2)
- May (3)
- April (2)
- March (2)
- February (4)
- January (6)
- December (6)
- November (4)
- October (4)
- September (4)
- August (4)
- July (3)
- June (3)
- May (5)
- April (8)
- March (8)
- February (8)
- January (7)
- December (9)
- November (6)
- October (9)
- September (4)
- August (2)
- May (1)
About Me
- Cara Mia
- Cara Mia brand was started by an artichoke grower co-op in 1955, in the “artichoke capital” of the world, Castroville, CA. The co-op opened as a freezer operator with the intent of providing consumers another means to enjoy the edible thistle all year around. The venture proved so successful that a marinating line was added in 1958. Soon sales of the marinated produce far surpassed the frozen line as consumers enjoyed the proprietary marinade that dressed the tender leaves. The Borges Group acquired Cara Mia and its proprietary spice mix/marinade recipe in 2001. Today Cara Mia is the #1 selling brand of marinated artichokes. Look for them, and the other Cara Mia marinated vegetable items, in the Produce Dept.
Powered by Blogger.
0 comments:
Post a Comment