Classic Au Gratin Potatoes with Marinated Artichokes

I’m going to keep my words short and sweet as this recipe is part of an ongoing Thanksgiving series. I won’t bore you with jibber jabbering, instead I’ll just say this: these lovely creamy potatoes are sure to be an instant crowd pleaser. The marinated artichokes might seem like a left-field choice, but I assure you, they take this dish completely over the top. You won’t regret adding them in.

Additionally, I found the method to make these potatoes delightfully simple. No making a rue or complicated cheese sauce. You just toss everything in a bowl with the grated cheese and cream. Transfer to a baking dish and into the oven it all goes. In a matter of minutes the potatoes transform into a velvety smooth, decadent dish. Special enough for Thanksgiving and easy enough for a weeknight meal, I call this a big win.

Au Gratin Potatoes with Marinated Artichokes

• 5 pounds russet potatoes

• 2 cups heavy heavy whipping cream

• 12 ounces grated gruyere cheese

• 4 ounces smoked gouda cheese

• 12 ounce jar marinated artichokes in olive oil

• 3 slices center-cut cooked bacon, crumbled

• 1/2 cup grated parmesan cheese

• 1/2 cup panko bread crumbs

• 3 tablespoons softened butter

• 4 sprigs fresh thyme

• 1 teaspoon Kosher salt

• 3/4 teaspoon black pepper

This makes a large batch (two trays) so if you aren’t feeding a crowd, I recommend halving this recipe. Start by washing and thinly slicing the potatoes. This can be a pain to do, if you have a microplane or food processor, that makes the job much easier. If not, sharpen your knife before starting, that will help a lot.

Preheat oven to 350 degrees. Spray two 10x10 baking dishes with cooking spray and set aside. Prepare bacon according to package instructions and preference. Slice or crumble. Drain oil from jar of artichokes and give the vegetables a rough chop breaking up the pieces.

In a large bowl combine the sliced potatoes with the heavy whipping cream, gruyere, gouda, cooked bacon, artichokes, salt and pepper. Mix well to combine, making sure the potatoes are well-coated in the whipping cream and cheese mixture. Transfer the potato mixture to the pans, making sure to layer the potatoes, keeping them flat. Gently pour any excess liquid from the bowl over the potatoes in the pans. Top the potatoes with panko bread crumbs, parmesan cheese, fresh thyme leaves, and a sprinkle of black pepper. Dot the bread crumbs with small pieces of butter. Cover the dishes with tinfoil and bake for 45 minutes. Remove the foil and cook an additional 15 minutes until the top is golden brown and the potatoes are tender and easily pierced with a fork. Serve immediately. Serves 16.