Baked Potato and Artichoke Gratin with Sharp Cheddar

A side of yukon gold potatoes, garlic and milk, simmered. 55 min, serves 2.

⏱ 55 min · easy · 🍽 serves 2

Ingredients

• 1 lb Yukon gold potatoes, scrubbed and sliced 1/8-inch thick
• 1 (14 oz) can artichoke hearts, drained and quartered
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 cup whole milk
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried)
• 3/4 cup sharp cheddar, grated, divided
• 1/4 cup whole wheat breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• pinch red pepper flakes (optional)

Steps

1. Preheat the toaster oven to 400F (fan) and lightly oil a small baking dish that fits it, about 8x6 inches.
2. On a board, slice the potatoes thin and even - a mandoline helps but a steady knife is fine.
3. Warm the olive oil in a skillet over medium heat. Add the garlic and thyme and cook 1-2 minutes until fragrant but not browned.
4. Pour in the milk, add the artichoke hearts, salt, and pepper, and bring to a bare simmer for 3 minutes - this infuses the milk and softens the artichokes slightly. Take off the heat.
5. Layer half the potato slices in the baking dish, scatter over half the artichokes and a third of the cheddar, then repeat with the remaining potatoes and artichokes. Pour the warm milk mixture evenly over the top so it seeps down between the layers.
6. Cover the dish tightly with foil and bake 25 minutes. Uncover, scatter the remaining cheddar and the breadcrumbs over the top, and bake another 20-25 minutes until the potatoes are tender when pierced with a knife and the top is deeply golden.
7. Let it sit 5 minutes before serving - it firms up and is easier to cut into neat portions.
8. Leftovers reheat well as-is in the toaster oven at 350F for about 10 minutes until warmed through.