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Prep Time:40 minsAdditional Time:1 hr 30 minsTotal Time:2 hrs 10 minsServings:16Yield:1 9x3-inch gratinJump to Nutrition Facts
Prep Time:40 minsAdditional Time:1 hr 30 minsTotal Time:2 hrs 10 minsServings:16Yield:1 9x3-inch gratin
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:16
Servings:
16
Yield:1 9x3-inch gratin
Yield:
1 9x3-inch gratin
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1mediumleek, white and light green parts only, diagonally sliced 1/2 inch thick1 ½cupsheavy cream1cupreduced-fat milk, divided½teaspoonsalt1tablespooncornstarch2cupsfinely grated Parmesan cheese, divided1(14 ounce) canartichoke hearts, rinsed2 ½poundsrusset potatoes, peeled and sliced 1/8 inch thick¾teaspoonground pepper2tablespoonscapers, rinsed and patted dry
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1mediumleek, white and light green parts only, diagonally sliced 1/2 inch thick
1 ½cupsheavy cream
1cupreduced-fat milk, divided
½teaspoonsalt
1tablespooncornstarch
2cupsfinely grated Parmesan cheese, divided
1(14 ounce) canartichoke hearts, rinsed
2 ½poundsrusset potatoes, peeled and sliced 1/8 inch thick
¾teaspoonground pepper
2tablespoonscapers, rinsed and patted dry
Directions
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.
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.
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.
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.
Originally appeared: EatingWell Magazine, December 2019
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Nutrition Facts(per serving)209Calories12gFat19gCarbs7gProtein
Nutrition Facts(per serving)
- 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.
