Artichoke-Potato Gratin


This gratin dish has all of the craveable flavors of artichoke dip in a more sophisticated form. It makes a terrific side with any roasted meats or poultry.

Prep Time:
40 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs 10 mins
1 9x3-inch gratin


  • 1 tablespoon extra-virgin olive oil

  • 1 medium leek, white and light green parts only, diagonally sliced 1/2 inch thick

  • 1 ½ cups heavy cream

  • 1 cup reduced-fat milk, divided

  • ½ teaspoon salt

  • 1 tablespoon cornstarch

  • 2 cups finely grated Parmesan cheese, divided

  • 1 (14 ounce) can artichoke hearts, rinsed

  • 2 ½ pounds russet potatoes, peeled and sliced 1/8 inch thick

  • ¾ teaspoon ground pepper

  • 2 tablespoons capers, rinsed and patted dry


  1. Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  2. Heat oil in a medium skillet over medium-high heat. Add leek and cook, stirring, until wilted and browned in a few spots, 2 to 3 minutes. Transfer to a plate to cool.

  3. Combine cream, 3/4 cup milk and salt in a medium saucepan and heat over medium heat until steaming. Whisk the remaining 1/4 cup milk and cornstarch in a small bowl until smooth. Whisk the cornstarch mixture into the cream mixture and cook, whisking, until slightly thickened, 2 to 3 minutes. Remove from heat. Add 1 3/4 cups Parmesan and stir until melted.

  4. Coarsely chop artichokes and pat dry. Arrange one-fourth of the potatoes in the prepared baking dish. Season with 1/4 teaspoon pepper and top with half the artichokes. Layer on another fourth of the potatoes, half of the leek and half the capers. Layer on another fourth of the potatoes and season with 1/4 teaspoon pepper. Top with the remaining leek, artichokes, capers and potatoes and season with the remaining 1/4 teaspoon pepper. Pour the cheese sauce over the top and press with the back of a wooden spoon. Sprinkle with the remaining 1/4 cup Parmesan.

  5. Bake until the top is golden brown and the potatoes are tender, about 1 hour 25 minutes. Let stand at room temperature for 10 minutes before serving.

Nutrition Facts (per serving)

209 Calories
12g Fat
19g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 209
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 7g 14%
Total Fat 12g 16%
Saturated Fat 7g 37%
Cholesterol 34mg 11%
Vitamin A 739IU 15%
Vitamin C 6mg 7%
Folate 46mcg 11%
Sodium 286mg 12%
Calcium 187mg 14%
Iron 1mg 6%
Magnesium 35mg 8%
Potassium 423mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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