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Cheesy Potato and Artichoke Casserole

Cheesy Potato Artichoke Casserole

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6-8 servings 1x
  • Category: Side dish, Vegetarian
  • Method: Baked
  • Cuisine: Mediteranean

Description

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!


Ingredients

  • 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

Instructions

  1. Pre-heat oven to 350 degree F.
  2. 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.
  3. 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.
  4. Cut delicata squash in half, scoop out the pulp and seeds, then peel and cube the squash. Place in a bowl set aside.
  5. Peel, wash and cut potatoes into semi thin rounds and 2-3 mm. Place in lemon water with artichokes.
  6. 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.
  7. 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.
  8. Toss in cubed Crotonese cheese and with clean hands toss getting all the bits well coated  and blended.
  9. 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.
  10. Take out of oven, sprinkle with some fresh chopped parsley, and it’s ready to serve.
  11. Enjoy!

Notes

  1. I used a combination of yellow and red potatoes, but if you only have one kind that will work just fine.
  2. If you cannot find the Crotonese than use whatever cheese you like but make sure that it is cut into 1 cm cubes.
  3. 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.
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