Artichoke & Potato Gratin

Having a mandolin really makes the process of thinly slicing potatoes much easier. But if you don't, no worries, just try and cut each potato roughly the same size.

In the picture below you'll see that the top of the potatoes (the gratin part) looks almost burnt. It isn't. I really like my cheese crunchy - crispy bits mmmm.

Serves 4


1 can of artichoke hearts (398 mL or 14 oz), drained and sliced

1 medium onion, chopped

2 cloves of garlic, minced

3-4 medium potatoes (I used red for this recipe), sliced thinly, roughly 1/4 inch thick (*the thicker you cut the potato, the longer it will take to cook)

2 cups of crumbled havarti cheese (or any cheese you prefer!)

3/4 cup of Parmesan cheese

2 % Milk

Salt and Pepper

Olive oil


Step 1: Heat 2 tbsp of olive oil over a medium heat in a frying pan. When hot, add the onion and season with a pinch of salt and pepper. After a few minutes of sauteing, add the garlic and mix. Saute for 1 minute then add the sliced artichokes. Saute for another minute or 2.

Step 2: Preheat the oven to 375F. In a large casserole dish, add some olive oil and rub it all over the dish. Divide the potato slices into thirds. Layer 1/3 of the potatoes on the bottom of the dish. Place half of the artichoke mixture on top. Sprinkle half the havarti cheese over the artichokes. Layer another third of the potatoes, then the rest of the artichoke mixture and the rest of the havarti cheese. Layer on top the rest of the potatoes.

Step 3: Pour enough milk over the potatoes to just cover them. Sprinkle over the Parmesan cheese on top. Cover the casserole dish with a lid or tin foil. Place in the oven for 1 hour. After an hour, take off the lid and check to see if the potatoes are done or not. If not, continue cooking until the potatoes are tender. Leave the cover off the dish for the remaining 15 minutes so the cheese gets melted and golden brown.