Go Back

Artichoke, Celery Root & Potato Gratin

Servings 4 -6
Calories 542 kcal

Ingredients
  

  • 2 tbsp butter
  • 1 large yellow onion diced
  • 2 tbsp lemon juice
  • 4 large artichokes trimmed and cut into chunks
  • 1 lb celery root trimmed and thinly sliced
  • 8 oz yukon gold potatoes sliced
  • Salt and pepper to taste
  • 4 cups sourdough bread without crusts torn into pieces
  • 1 cup milk
  • 1/2 cup chopped parsley
  • 6 garlic cloves chopped
  • 1/2 cup freshly grated Parmesan

Instructions
 

  • Preheat the oven to 375F. Butter gratin dish (dishes if doing individual sizes).
  • In a large skillet, melt 2 tbsp butter over medium-low heat, add the onion and cook until soft (about 10 minutes), stirring occasionally.
  • Meanwhile, boil water and lemon juice in a large pot, then blanch the artichokes in lemon water until soft (about 10 minutes).
  • Remove the artichokes from the water and add the celery root to the boiling water (about 3 minutes), then add the potatoes for an additional minute.
  • Drain the water and stir the celery root and potatoes in with the onion over low heat.
  • Thinly slice the cooked artichokes, then add to the potato mixture.
  • Once the onion begins to turn golden, turn off the heat and season to taste with salt and pepper.
  • Soak the slices of bread in a bowl with the milk until soggy (about 1-2 minutes).
  • Squeeze out excess milk from each slice and toss with parsley, garlic and Parmesan cheese.
  • Fill the gratin dish with the vegetable mixture, then top with slices of bread and cover with leftover garlic, parsley and cheese.
  • Drizzle olive oil over the bread and bake at 375F until bread is golden (about 35-40 minutes). NOTE: If bread is not crispy after 35 minutes, turn the broiler on and broil until crispy.
  • Let the gratin(s) sit for a few minutes before serving.