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Potato-Artichoke Gratin

Sara Essex Bradley

Servings: 8

This creamy potato gratin is a must for a Réveillon menu. The caramelized onions add loads of flavor, while the artichokes give the dish a lovely tangy edge that cuts through the richness.


  • 2 Tbs. unsalted butter; more for the pan
  • 1-1/2 lb. yellow onions, thinly sliced (5 cups)
  • Kosher salt
  • 3 medium cloves garlic, minced
  • 2 lb. Yukon Gold potatoes, sliced 1/4 inch thick
  • 1 tsp. minced fresh oregano
  • 1 tsp. minced fresh rosemary
  • Freshly ground black pepper
  • 1 lb. frozen artichoke hearts, thawed and patted dry
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 4 oz. (1/2 cup) mascarpone

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 80
  • Sodium (mg): 290
  • Carbohydrates (g): 35
  • Fiber (g): 7
  • Protein (g): 7


  • Melt the butter in a 12-inch skillet over medium-high heat. Add the onions, sprinkle with 1/2 tsp. salt, and cook, stirring often, until wilted, about 10 minutes. Turn the heat down to medium low, add the garlic, and cook, stirring every few minutes and adding water 1 Tbs. at a time if the bottom of the skillet gets too dark, until the onions are caramel brown, about 20 minutes. Add 2 Tbs. water and scrape the pan well. Spread the onions on a baking sheet and let cool to room temperature.
  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Butter a 9×13-inch baking dish. Spread the onions on the bottom of the dish. Top with half of the potatoes, shingling them in an even layer. Sprinkle with 1/2 tsp. of each herb, a heaping 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange half of the artichokes over the potatoes. Repeat with the remaining potatoes, herbs, salt, pepper, and artichokes. Whisk together the cream, half-and-half, and mascarpone; pour over the potatoes.
  • Bake until tender when pierced with a fork and golden brown in spots, 1 to 1-1/2 hours. Cool for at least 30 minutes before serving.

Make Ahead Tips

The caramelized onions can be refrigerated in an airtight container for up to 1 week.

The gratin can be completely assembled and then refrigerated for up to 4 hours before baking.


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