I did this one a few weeks ago and loved it. It is from Chef George Formano of the Gateway Market in Des Moines...
Artichoke Mushroom and Potato Gratin
3lbs Red Skin Potatoes (thinly sliced)
1/2C Salted Butter (melted)
2 Cans Non-Marinated Artichoke Hearts (chopped)
8oz Sliced Mushrooms (I just used button mushrooms)
1 White Onion (thinly sliced)
3 cloves Crushed Garlic
1/2C Parmesan Cheese
1C Grated Gruyere Cheese
3C Heavy Cream
2tsp Kosher Salt
1tsp Cracked Black Pepper
Toss all ingredients together. Pour into buttered 9x13 baking pan. Bake at 350F for about 1 hour.
Really nice change of pace for potatoes...since Good Friday came and went and I know everyone planted their potatoes on Good Friday...hehehe!
Artichoke Mushroom and Potato Gratin
3lbs Red Skin Potatoes (thinly sliced)
1/2C Salted Butter (melted)
2 Cans Non-Marinated Artichoke Hearts (chopped)
8oz Sliced Mushrooms (I just used button mushrooms)
1 White Onion (thinly sliced)
3 cloves Crushed Garlic
1/2C Parmesan Cheese
1C Grated Gruyere Cheese
3C Heavy Cream
2tsp Kosher Salt
1tsp Cracked Black Pepper
Toss all ingredients together. Pour into buttered 9x13 baking pan. Bake at 350F for about 1 hour.
Really nice change of pace for potatoes...since Good Friday came and went and I know everyone planted their potatoes on Good Friday...hehehe!
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)