Artichoke and Yukon Gold Potato Gratin | James Beard Foundation
Although paring through layers of leaves and peeling to the heart of an artichoke is a knife-skills class in itself, this gratin is well worth the effort. The nutty flavors of the artichokes and the...
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Cooking tools:
- Loaf pan
- Pastry brush
- Oven
- Stove
- Pot
- Saucepan
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Colander
- Peeler
- Grater
- Aluminum foil
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 1 lemon
- 4 small artichokes
- 2/3 cup heavy cream
- 1 teaspoon garlic, finely chopped (about 1 medium clove)
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons olive oil
- 6 medium Yukon gold potatoes
- 4 ounces asiago cheese, grated, divided
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