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Potato-artichoke tian with mushrooms and green garlic

Self-control is never one of my strong suits, but I can resist out-of-season food as easily as a teetotaler tunes out Robert Parker. There are a dozen reasons why, but the most basic is simply the pleasure principle. Abstinence does ... Read more

Total time: 1 hour, 30 minutes | Serves 8 to 10
Note: Green garlic is available at farmers markets. You may substitute 2 to 4 garlic cloves for green garlic.
  • 4 ounces fresh morels or 8 ounces other wild mushrooms, stemmed and thinly sliced
  • 8 fresh artichoke hearts, quartered and thinly sliced
  • 2 bulbs green garlic, white part and some of the green, coarsely chopped
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon coarse sea salt
  • Freshly ground black pepper to taste
  • 3 tablespoons olive oil plus extra for pan
  • 2 pounds baby potatoes (Yukon Gold or others), scrubbed and thinly sliced
  • 1/2 cup rich chicken stock
  • 1/4 cup fine, dry bread crumbs
  • 1/2 cup grated Comte cheese

Step 1Combine the morels, artichoke hearts, green garlic, thyme, salt and pepper in a large mixing bowl. Pour the oil over and toss until well coated.

Step 2Lightly oil a shallow baking dish large enough to hold all the vegetables. Arrange a layer of potato slices over the bottom. Spoon the artichoke-mushroom mixture evenly over the potato slices. Cover with the remaining potatoes. Pour the chicken stock over the vegetables and tilt to disperse evenly. Cover the baking dish with foil and bake in a 400-degree oven 35 to 45 minutes, until the potatoes are easily pierced with a skewer or knife.

Step 3Combine the bread crumbs and cheese and distribute evenly over the top of the tian. Return to the oven and bake, uncovered, 15 minutes, until crisp.

Each of 10 servings:
167 calories; 5 grams protein; 24 grams carbohydrates; 3 grams fiber; 6 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 387 mg. sodium
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