Potato and Artichoke Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Scalloped potatoes and artichokes, au gratin, for side dish or brunch Ingredients:
1 cup heavy cream |
1 cup milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon nutmeg |
2 lb potatoes, sliced |
3 cups artichoke hearts, sliced |
8 oz swiss cheese, grated |
Directions:
1. Preheat oven to 375 degrees
2. In a saucepan combine the cream, milk, salt, pepper and nutmeg. Bring to a simmer
3. Coat a 2- or 3-quart casserole with cooking spray.
4. Arrange a third of the potato slices in the bottom of the dish
5. Top with half the artichoke hearts
6. Sprinkle with a third of the cheese.
7. Arrange another layer of the potato slices.
8. Top with all the remaining artichoke hearts and half the remaining cheese.
9. Top with remaining potato slices. pour the cream mixture over the potatoes.
10. Press down on the potatoes to make the ingredients compact.
11. Bake for 1 hour to 1 hour 15 minutes, until potatoes are tender.
12. In the first 30 minutes, press down on the potatoes every 10 minutes or so to submerge them in the liquid.
13. In the last 15 to 20 minutes of baking time, sprinkle with the remaining cheese.
14. Remove from the oven and allow to rest 15 to 20 minutes before serving.
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