By Noelle Carter
Los Angeles Times
August 11, 2011
Dear SOS: A large group of us descended from the higher elevations of the Cuyamaca Mountains in San Diego County, a little grungy from camping and hiking. No matter: We received excellent service during lunch at Jeremy's on the Hill, just a few miles outside of Julian. Everyone, from the professional chef/fancy hotel executive to the foodies to the children who ate off the kids' menu, thoroughly enjoyed their meals. I, however, had the wise sense to order the waitress' favorite, the artichoke-potato au gratin, which came with broccolini and a house salad with balsamic reduction.
The artichoke-potato au gratin was one of the best dishes many of us had ever had (yes, I shared). Seriously. It was creamy, rich, flavorful and perfectly baked with lovely browned areas throughout. True, we were famished and, true, we had been camping, but still, we know good food when we eat it. Might you be able to acquire this recipe for us?
Dear Gwen: Chef Jeremy Manley was happy to share his wonderfully rich and filling recipe for artichoke and potato au gratin, which we've adapted below.
Jeremy's artichoke and potato au gratin
Total time: 1 hour, 45 minutes
Servings: 12 to 16
Note: Adapted from Jeremy's on the Hill in Julian, Calif.
2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided
1. Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.
2. In a medium bowl, combine the Parmesan and Gruyere cheeses.
3. Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.
4. Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.
5. Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.
6. Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.
7. Butter the underside of a piece of foil to keep the cheese from sticking, then cover the baking dish. Bake the gratin until the potatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.
Each of 16 servings: 432 calories; 15 grams protein; 24 grams carbohydrates; 7 grams fiber; 32 grams fat; 19 grams saturated fat; 113 mg cholesterol; 2 grams sugar; 470 mg sodium.
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