4 (9)

Mains, Sides, Vegetarian

Jeremy's on the Hill's artichoke and potato au gratin

Jeremy's on the Hill's artichoke and potato au gratin
Gary Friedman / Los Angeles Times

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, ... Read more

Total time: 1 hour, 45 minutes | Serves 12 to 16
  • 2 cups grated Parmesan cheese
  • 3 cups grated Gruyere cheese
  • 3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
  • Salt, pepper
  • 2 cloves garlic, minced
  • 6 cups drained marinated artichoke hearts
  • 1 quart heavy cream, divided

Step 1Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.

Step 2In a medium bowl, combine the Parmesan and Gruyere cheeses.

Step 3Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.

Step 4Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.

Step 5Add 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.

Step 6Arrange 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.

Step 7Butter 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.

Note: Adapted from Jeremy's on the Hill in Julian, Calif.


Foie gras churros
Foie gras churros

Braised duck or goose
Braised duck or goose

Baked zucchini with mint and garlic stuffing
Baked zucchini with mint and garlic stuffing

Lucques' grilled cheese with shallots
Lucques' grilled cheese with shallots

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Hickory-smoked brisket with Southwestern barbecue sauce
Pissaladiere with spiced ricotta, radicchio and poached apricots
Steamed fish (Jing yue)
John Dory Poached in an Apple Cider Court Bouillon