Cheesy Potato Artichoke Casserole, now this is what we call real Italian comfort food, earthy tender artichokes meet roasted potato and melted cheese with a crispy gooey breadcrumb top. You cannot get any better than that!
Song of the day: “Gift Shop” by The Tragically Hip.
Cheesy Potato Artichoke Casserole, is a wonderful way to celebrate seasonal vegetables in a good old wholesome way. The way it’s all baked up and that top crusts up with that crispy goodness to hold in those soft starchy potatoes and beautifully roasted artichokes makes this an all-round great dish, perfect.
Cheesy, this is the one word that will strike up a hunger curiosity in anyone. The thought of gooey, crispy flavorful cheese always makes me want it. I was talking to Nicoletta as she is in Rome right now. The nice thing is she is experiencing a lot of traditional Roman dishes and she shares them with me on the phone. This particular dish really had my attention as Nicoletta described the tender artichokes, roasted potaoes and then all that cheese, I thought to myself I have to make this dish. Nicoletta sent me the recipe and I stopped off at the Italian Centre shop to get some of those baby artichokes and I am set. I have to say I really do miss Nicoletta, and she has been a great part of my life and truly appreciate how she inspires me so so much! Can’t wait for her to come back. Nicoletta also told me her dad put a twist on the dish and added squash. Nicoletta said it was so so good. I have to admit at first I didn’t know if the squash would work, but Nicoletta had my curiosity peaked and so squash in the recipe it is. It just so happened I had a small delicata squash, and I am all in to make this recipe.
The artichokes here are not quite like the ones in Italy. Ours are a little tougher and demand some loving steam attention. The thing to remember is to cut the tops and peel all the tough dry outer leaves until you reach those silky soft interior ones. Then all you need to do is quarter the artichokes and place them in some cool lemon water to soak. To get them nice and tender I steam them in a saute pan for a few minutes in evo oil and water and some seasoning.
Once the artichokes are all somewhat steamed up, it is time to put this dish together. Potatoes sliced chip style, some breadcrumbs, and that squash cubed, all mixed with grated Parmigiano, and to take this to the next level of cheesy goodness, some Crotonese which is a more pungent hard Italian cheese and cubed so when it melts it is going to occupy some nice pockets to get all gooey in.
I can already see that crispy top and smell the wonderful aroma. I have the oven nice and hot at 350 degrees F and into the oven this goes to work its magic.
What did I tell you, look at those crispy bits. The potatoes are beautifully roasted. The artichokes have those crisped up edges and so tender middle. The Parmigiano and breadcrumbs add such nice depth to the dish and those melted pockets of Crotonese all golden and crispy are a delight to my palate.
This dish is so delicious. The artichokes rich and earthy with that starchiness of the potato and the pungent edge of the cheese not to mention this out of this world sweetness lingering in from the delicata squash.
This is a great dish for that Sunday family dinner, once they see how cheesy it is they will be diving right in for some of the Cheesy Potato Artichoke Casserole!
Song of the day: “Gift Shop” by The Tragically Hip.Print
Cheesy Potato Artichoke Casserole, now this is what we call real Italian comfort food, earthy tender artichokes meets roasted potato and melted cheese with a crispy gooey breadcrumb top. You cannot get any better than that!
- 12 baby artichokes
- Medium bowl of cold water
- 1/2 lemon, sliced in circles
- 1 small delicata squash
- 3 medium potatoes
- 60 g grated Parmigiano cheese
- 150 g Crotonese cheese, cubed
- 1/8 cup of fine Italian-style breadcrumbs
- 3 Tablespoons e.v.o. oil
- 2 cloves garlic, minced
- Sea Salt and fresh cracked black pepper for seasoning
- pinch of chili flakes
- Chopped fresh parsley for garnish
- Pre-heat oven to 350 degree F.
- Peel the outside artichoke leaves until you get to the soft vevety ones, and cut the top of the artichoke removing the tips of the leaves.
- Cut artichokes into quarters and place in a bowl of cold water with the lemon slices for about 10 minutes. Repeat this process until all the artichokes are done.
- Cut delicata squash in half, scoop out the pulp and seeds, then peel and cube the squash. Place in a bowl set aside.
- Peel, wash and cut potatoes into semi thin rounds and 2-3 mm. Place in lemon water with artichokes.
- Drain artichokes and place in a saute pan with some olive oil and water, salt and pepper, and simmer for about 10 minutes on low to medium heat. Drain the potatoes in a strainer and place in an oiled 14″ x 10″ baking dish with the squash. Add in the steamed artichokes.
- Sprinkle with bread crumbs leaving a little for the end, add in Parmigiano, reserving a bit for the end too and drizzle with olive oil . Season with salt, pepper, and chili flakes.
- Toss in cubed Crotonese cheese and with clean hands toss getting all the bits well coated and blended.
- Sprinkle with remaining breadcrumbs and Parmigiano, drizzle a little olive oil over top. Place in oven and bake for 45 minutes or until you can see the cheese all melted and getting crispy.
- Take out of oven, sprinkle with some fresh chopped parsley, and it’s ready to serve.
- I used a combination of yellow and red potatoes, but if you only have one kind that will work just fine.
- If you cannot find the Crotonese than use whatever cheese you like but make sure that it is cut into 1 cm cubes.
- If you want an extra crispy top at the end put the oven on grill for about a minute or two but watch closely so it doesn’t burn.