EatingWell.com had a recipe for Artichoke-Potato Gratin by Amy Thielen that I modified to make a potato dish for Thanksgiving. I made this low FODMAP for Bruce. The amount of artichokes in a serving should not cause a problem. It is also the same with the heavy cream and Pecorino Romano cheese.
Serves 4 to 6
- 3/4 cup heavy cream
- 1/2 cup almond milk (divided)
- 1/4 teaspoon salt
- 1/2 tablespoon cornstarch
- 1 cup finely grated Pecorino Romano cheese, divided
- 7 oz of canned artichoke hearts, rinsed (half a 14 oz can of artichoke hearts)
- 1 pound of russet potatoes (2 large potatoes)
- 1 teaspoon of white ground pepper (you can use black pepper)
- 1 tablespoon capers, rinsed and patted dry
- 1/2 to 1 tablespoon of butter or cooking spray
Medium sauce pan, whisk, small bowl, 9 by 9 baking dish or a 9 inch round baking dish, chef’s knife, cutting board, mandoline (optional – can use knife), wooden spoon, grater
- Pre-heat oven to 325 degrees F. Grease the baking dish with butter or cooking spray.
- Coarsely chop the artichokes with the chef’s knife and then pat dry.
- Wash and peel the potatoes. Slice the potatoes 1/8 inch thick with the mandoline or chef’s knife.
- Lightly whisk the cream, 1/4 cup of the almond milk, and 1/4 teaspoon salt in the sauce pan and then heat over medium heat until steaming. Meanwhile, whisk the remaining 1/4 cup of almond milk together with the cornstarch in a small bowl until smooth.
- Whisk the milk and cornstarch mixture into the heated cream and milk mixture. Whisk until slightly thickened, about 2 or 3 minutes.
- Remove from the sauce pan from the heat and add 3/4 cups of the Pecorino Romano cheese, whisking until it has melted into the cream and milk mixture.
- Take 1/3 of the potato slices and lay them flat in the baking dish, making layers. Season with 1/3 teaspoon of pepper.
- Take 1/2 of the artichoke hearts and spread them onto the potato slices. Sprinkle half of the capers over the artichoke hearts.
- Take 1/3 of the potato slices and lay them flat over the the artichoke hearts. Season with 1/3 teaspoon of pepper.
- Take the rest of the artichoke hearts and spread them over the potato slices. Sprinkle the rest of the capers over the artichoke hearts.
- Take the rest of the potato slices and lay them flat over the artichoke hearts. Season with the remaining pepper.
- Pour the cheese and cream sauce over the top of the potatoes and press with the potatoes with the back of a wooden spoon.
- Evenly sprinkle the top of the potatoes with the remaining 1/4 cup of Pecorino Romano cheese.
- Bake until the top is golden brown and potatoes tender, about 1 hour and 25 minutes. Let stand at room temperature for 10 minutes before serving
These can be made the day ahead and reheated for about 20 minutes.
If you are not lactose intolerant, you can use cow milk instead of almond milk and parmesan cheese instead of Pecorino Romano cheese.