Every time I go to the market I try my very best not to buy produce out of season, but the bum weather lately had me craving a sign of sun to come and I broke down and bought asparagus. This recipe came to me like a bright ray of light tonight and I had to share it immediately. The artichokes add a perfect lemony bite to the final product. Cheers!
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Potato Gratin with Asparagus and Artichoke
4-5 yukon gold potatoes, peeled and thinly sliced
1 shallot (thinly sliced)
1.5 pounds of asparagus, tough ends cut off and reserved for Saturday omelets
1 15 oz. can of artichoke hearts (in water)
1 cup of heavy cream
Gruyere cheese (or Beecher's cheddar if really want to spoil yourself)
3/4 cup regular bread crumbs
3/4 cup panko bread crumbs
salt and pepper
Prep: Preheat oven to 375 degrees
1) Pour about 1/4 cup of cream in the bottom of an ungreased 9x whatever pyrex dish, tilt dish to coat bottom with cream
2) Add 1 layer of sliced potatoes
3) Sprinkle separated pieces of shallot over the potatoes
4) Cut asparagus into 1 1/2 inch pieces, add as the next layer over the shallots
5) Drain artichokes and then roughly chop and sprinkle over the asparagus
6) Generously grate cheese over the veggies
7) Combine bread crumbs and add pepper and salt to taste (you could even add a touch of thyme)
8) Pour bread crumbs over the veggies and cheese
9) Top with cream (evenly distribute over the dish, if you need more cream, don't be shy!)
10) Put in the preheated oven and check after 25 minutes, cream and cheese should be bubbling but potatoes still need 15 minutes. Watch and make sure the bread crumbs aren't burning, if they do, cover the dish and turn the heat down to 325 for the remaining 15 minutes.
Serve with a green salad with lemon mustard dressing and dream of the spring that awaits us soon!
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