Potato and artichoke gratin
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Potato and artichoke gratin

Artichoke and potato wedges are arranged in two layers, covered with home-made breadcrumbs and grated pecorino cheese, with the Mediterranean aromas of dried oregano, mint and garlic, baked until crisp and golden.
Course Side Dish
Cuisine Italian
Keyword potato, artichoke, gratin
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 servings as a main course, 6/8 servings as a side dish


  • 5 medium potatoes
  • 5 artichokes
  • 1 lemon
  • 200 g (½ lb) of stale bread
  • 100 g (1 cup - 3 ½ oz) of grated aged pecorino cheese
  • 1 clove of garlic, minced
  • ½ tablespoon of dried oregano
  • Some fresh mint leaves
  • Extra virgin olive oil
  • Salt


  • Heat oven to 190°C (375°F).
  • Peel the potatoes and cut them into regular wedges: it is important that the wedges have more or less the same size, so they will cook evenly.
  • Clean the artichokes, removing the hardest outer leaves. Quarter them, or cut them into wedges, so that they have the same size as the potatoes, rub them with lemon and place them in a bowl of cold water. Check this video to see how to clean artichokes.
  • Now prepare the breadcrumb gratin: crumble the bread in a bowl and add the grated pecorino cheese, the minced garlic, the dried oregano and some mint leaves, roughly chopped with your hands. Taste and adjust with salt, if needed.
  • Grease with a drizzle of olive oil a 22 cm (9 inch) round baking pan.
  • Arrange half the artichokes and potatoes on the bottom, alternating them. Sprinkle with half the breadcrumbs, then pour over half a glass of water to soften the breadcrumbs and drizzle with olive oil. Come on, be generous with that olive oil.
  • Arrange the remaining artichokes and potatoes over the breadcrumbs, alternating them again.
  • Sprinkle with the remaining breadcrumbs, soak it again with half a glass of water and finish with a generous drizzle of olive oil.
  • Bake for about 50-55 minutes, until artichokes and potatoes are cooked through (check with a knife), and the gratin is golden and crisp on top. Serve hot or warm.
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