ARTICHOKE, POTATO, AND CHEESE CASSEROLE

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Artichoke, Potato, and Cheese Casserole image

This dish is a little different. Think of it as potatoes au gratin with artichokes added. It's hearty, rich, and very satisfying! From Chef Paul Prudhomme's Fiery Foods That I Love cookbook. Enjoy! You can replace the 4 artichokes with 2 cans of artichoke hearts to make this quicker.

Provided by Sharon123

Categories     Cheese

Time P1DT6h50m

Yield 12 serving(s)

Number Of Ingredients 21

2 teaspoons salt
1 1/2 teaspoons dried basil
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons paprika
3/4-1 1/2 teaspoon ground dried hot chili peppers (your choice)
1 1/2 teaspoons dried thyme
1/2-1 teaspoon cayenne (or lessto taste)
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon white pepper
4 large artichokes (you may substitute 2 cans artichoke hearts,saving the juice)
2 large potatoes
4 tablespoons unsalted butter
1 1/2 cups chopped onions
1 tablespoon minced fresh ginger
2 tablespoons finely diced fresh serrano chili peppers (or whatever chile pepper you like)
1/4 cup tamari soy sauce
2 cups heavy cream
4 ounces grated mozzarella cheese
8 ounces grated cheddar cheese

Steps:

  • Combine the seasoning mix ingredients in a small bowl.
  • Place a large pot half filled with water over high heat.
  • Add the artichokes and bring to a boil.
  • Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
  • Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
  • The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
  • Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
  • Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
  • Set aside.
  • You may be tempted to eat all the artichokes yourself right now, but resist!
  • Inside every leaf there's a small amount of pulp-the good part.
  • To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
  • Reserve the pulp and discard the leaves.
  • Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
  • Peel the stems and dice the hearts and stems into bite-sized pieces.
  • Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
  • Set aside.
  • Preheat the oven to 350*F.
  • Melt the butter in a 3-quart pot over high heat.
  • When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
  • Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
  • Reduce the heat to medium if necessary to prevent burning.
  • Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
  • Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
  • Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
  • The mixture should be a rich brown color.
  • Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
  • Stir and remove from the heat.
  • Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
  • Bake until the cheese is a beautiful golden brown, about 25 minutes.
  • Serve hot.

Bithi Aktar
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I had high hopes for this casserole, but I was disappointed. The artichokes were tough and the cheese sauce was bland. I think I would have liked it better if I had used fresh artichokes and a different cheese sauce recipe.


Tayo Akeju
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This casserole was a bit bland for my taste. I think I would have liked it better if I had added some additional seasoning. The artichokes and potatoes were cooked perfectly, but the cheese sauce was a bit too thick for my liking.


Jorge Orozco
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I made this casserole for my picky husband and he loved it! He said it was the best casserole he's ever had. The artichokes added a nice touch and the cheese was perfectly melted. I will definitely be making this again.


SHAHIN ALAM ROCKY BD OFFICIAL
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This casserole was a bit time-consuming to make, but it was worth it. The flavors were amazing and the cheese was perfectly melted. I served it with a side of roasted vegetables and it was a perfect meal.


vathiswa mhambi
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I'm not usually a fan of casseroles, but this one changed my mind. It was so creamy and flavorful. I loved the artichokes and the cheese was perfectly melted. I will definitely be making this again.


Zunoo Moe
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This casserole was easy to make and turned out great. I used frozen artichokes and they worked perfectly. The cheese sauce was rich and flavorful. I served it with a side salad and it was a perfect meal.


Only Ptm
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I made this casserole for a party and it was a big hit. Everyone loved the unique flavor of the artichokes and the cheese sauce was perfectly melted. I will definitely be making this again.


Kdjfirjfjfj Djkdjdjfkf
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This casserole was a great way to use up leftover artichokes. The cheese sauce was creamy and flavorful and the potatoes were cooked perfectly. I served it with a side salad and it was a perfect meal.


Jimmie Crabtree
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This casserole was a bit too cheesy for my taste. I think I would have liked it better if I had used less cheese or a different type of cheese. The artichokes and potatoes were cooked perfectly, but the cheese sauce was a bit overpowering.


Olivia asubonteng
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I had high hopes for this casserole, but I was disappointed. The artichokes were tough and the cheese sauce was bland. I think I would have liked it better if I had used fresh artichokes and a different cheese sauce recipe.


Lauren Amory
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This casserole was a bit bland for my taste. I think I would have liked it better if I had added some additional seasoning. The artichokes and potatoes were cooked perfectly, but the cheese sauce was a bit too thick for my liking.


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I wasn't sure how I would like this casserole, but I was pleasantly surprised. The artichokes and potatoes were a great combination and the cheese sauce was creamy and flavorful. I will definitely be making this again.


Sun Dj
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This casserole was a bit time-consuming to make, but it was worth it. The flavors were amazing and the cheese was perfectly melted. I served it with a side of roasted vegetables and it was a perfect meal.


Shah Maruf
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I made this casserole for my picky husband and he loved it! He said it was the best casserole he's ever had. The artichokes added a nice touch and the cheese was perfectly melted. I will definitely be making this again.


Akhtar Jaan
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This casserole was easy to make and turned out great. I used frozen artichokes and they worked perfectly. The cheese sauce was rich and flavorful. I served it with a side salad and it was a perfect meal.


Gelan Tulu
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I'm not usually a fan of casseroles, but this one changed my mind. It was so creamy and flavorful. I loved the artichokes and the cheese was perfectly melted. I will definitely be making this again.


Steven Sotelo
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I made this casserole for a potluck and it was a huge success. Everyone loved it! The flavors of the artichokes, potatoes, and cheese blended perfectly. I highly recommend this recipe.


Curtis w.
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This casserole was a hit with my family! The artichokes added a unique flavor and the cheese made it gooey and delicious. I will definitely be making this again.