10 ounces potato, peeled and sliced very thinly with a mandoline
4 cups white bread, edge-free, cut into pieces
1 cup cow's milk
1/2 cups parsley, chopped
2 cloves garlic, chopped
1/2 cups Parmesan cheese, grated
pepper
Preparation
1h
0 mins
Low
Preheat the oven to 375 F (190 C).
Butter the dish where you will cook the gratin.
Cook the artichokes in boiling salted water for about 10 minutes, or until tender. When a fork can easily pierce the artichoke, remove it from the water and reserve the water.
In a large skillet, melt 2 tablespoons of butter, then add the chopped onion. Cook for 3 minutes. Using the same water where the artichokes were cooked, add the sliced potatoes. Cook them for a couple of minutes or until soft. Add the potatoes to the skillet with the onion.
Slice the artichokes very thinly and add them to the skillet with the onion and potato. Cook until the onion is golden and stir well. Season with 1 teaspoon of salt and pepper to taste.
Soak the bread in the milk and let it absorb for about 5 minutes. Squeeze the bread to remove excess liquid and mix it with the parsley, garlic, and Parmesan cheese.
Place the vegetables in the greased dish. They should not rise more than 2 cm. Cover with the bread mixture, drizzle a few drops of olive oil on top, and bake in the oven for 35-40 minutes.
If it hasn’t browned after 40 minutes, turn on the oven's broil and let it brown. Once ready, let it rest for a few minutes and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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