What’s for dinner tonight in your house? Something savory? A big salad? No matter what you plan on making, be sure to serve this along side it (I served it with orange chicken — a perfect combo!). It makes plenty, tastes delicious and leaves plenty for tomorrow’s leftover night.
PHOTO: Yes, usually a photo goes here but I forgot to take one before we ate it all! Next time I make it, I promise to update this post with a photo but I felt it was more important for you to get this recipe and make it tonight, than to see a photo. Just trust me, it’s SO good.
Recipe courtesy of Proceed with Caution
- 4 large yukon gold potatoes, peeled, rinsed and sliced thin
- 1 1/2 cans quartered artichokes
- 1.5 cup cheese sauce, recipe below
- 4 T. grated parmesan cheese
- 1 tsp. dried thyme
- salt and pepper to taste
the cheese sauce
- 1 T. unsalted butter
- 1.5 T. all-purpose flour
- 1 cup hot milk
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Pinch nutmeg
- 3/4 cup grated Gruyere
the cheese sauce
1. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.
2. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened.
3. Off the heat add the salt, pepper, nutmeg, and gruyere.
the gratin/final assembly
Lightly grease 8×8 baking dish or 4 ceramic ramekins and preheat oven to 400
- 1. Place a layer of potato slices on the bottom of whatever dish you’re using. Top with small handful of artichoke quarters. Layer with 3 tablespoons cheese sauce, sprinkles of thyme, salt and pepper
- 2. Repeat layers, then top with 1 tablespoon parmesan. Repeat for remaining ramekins or dish you’re using
- 3. Bake at 400 degrees for about 45 minutes