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A rich accompaniment for meat and poultry of artichokes and potatoes au gratin and prepared with a touch of Parmesan cheese and ground bread. Very rich!
10 ounces potato, peeled and very thin slices with a mandolin
4 cups White bread, without borders, cut into pieces
1 cup milk
1/2 cups parsley, chopped
2 cloves garlic, chopped
1/2 cups parmesan cheese, grated
black pepper
Preparation
Preheat oven to 375 F (190 C).
Grease the container where you plan to cook the gratin with butter.
Cook the artichokes in boiling salted water for 10 minutes, or until they are soft. When you can easily put a fork in the artichoke, remove the water and reserve the water.
In a large skillet, put 2 tablespoons butter to melt, then add the chopped onion. Cook for 3 minutes. Using the same water where the artichokes were cooked, add the sliced potatoes . Cook them a couple of minutes or until they are soft. Add the potatoes to the pan with the onion.
Slice the very thin artichokes and add them to the pan with the onion and potatoes. Cook until the onion is browned and stir well. Season with 1 teaspoon of salt and pepper to taste.
Cover the bread with the milk and let it absorb, for about 5 minutes. Squeeze the bread to remove the excess liquid and mix it with the parsley, garlic and Parmesan cheese.
Put the vegetables in the greased bowl. They should not go more than 2 cm. Cover with the bread mixture, put a few drops of olive oil on top and put it in the oven for 35-40 minutes.
If it does not brown after 40 minutes, light the "broil" of the oven and let it brown. Once ready, let stand for a few minutes and serve immediately.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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