Artichoke, Potato, and Cheese Casserole
- Reviews 2
Ready In: 30 hrs 50 mins
Serves: 12
Ingredients
Seasoning Mix
- 2 teaspoons salt
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 teaspoons caraway seeds
- 1 1⁄2 teaspoons paprika
- 3⁄4-1 1⁄2 teaspoon ground dried hot chili peppers (your choice)
- 1 1⁄2 teaspoons dried thyme
- 1⁄2-1 teaspoon cayenne (or lessto taste)
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 4 large artichokes (you may substitute 2 cans artichoke hearts,saving the juice)
- 2 large potatoes
- 4 tablespoons unsalted butter
- 1 1⁄2 cups chopped onions
- 1 tablespoon minced fresh ginger
- 2 tablespoons finely diced fresh serrano chili peppers (or whatever chile pepper you like)
- 1⁄4 cup tamari soy sauce
- 2 cups heavy cream
- 4 ounces grated mozzarella cheese
- 8 ounces grated cheddar cheese
Directions
- Combine the seasoning mix ingredients in a small bowl.
- Place a large pot half filled with water over high heat.
- Add the artichokes and bring to a boil.
- Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
- Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
- The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
- Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
- Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
- Set aside.
- You may be tempted to eat all the artichokes yourself right now, but resist!
- Inside every leaf there's a small amount of pulp-the good part.
- To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
- Reserve the pulp and discard the leaves.
- Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
- Peel the stems and dice the hearts and stems into bite-sized pieces.
- Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
- Set aside.
- Preheat the oven to 350*F.
- Melt the butter in a 3-quart pot over high heat.
- When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
- Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
- Reduce the heat to medium if necessary to prevent burning.
- Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
- Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
- Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
- The mixture should be a rich brown color.
- Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
- Stir and remove from the heat.
- Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
- Bake until the cheese is a beautiful golden brown, about 25 minutes.
- Serve hot.
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