Creamy Potato and Artichoke Gratin with Parmesan

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 2 lb (900 g) Yukon Gold potatoes, thinly sliced
• 14 oz (400 g) can/jar artichoke hearts, drained and patted dry
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 3 tbsp olive oil, divided
• 3 tbsp all-purpose flour
• 1½ cups (360 ml) milk
• 1 cup (240 ml) low-sodium chicken or vegetable broth
• 1 tsp Dijon mustard, ¼ tsp nutmeg
• 1 cup (100 g) finely grated Parmesan cheese, divided
• ½ cup panko breadcrumbs
• Fresh thyme, rosemary, parsley; salt and black pepper
• 1 tsp lemon zest (optional but recommended)

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) or similar casserole dish. Thinly slice potatoes and onion; prep artichokes and herbs.
• 2. Make sauce: in a saucepan, melt butter with 1 tbsp olive oil. Whisk in flour; cook 1–2 minutes. Slowly whisk in milk and broth. Add Dijon, nutmeg, salt, pepper, lemon zest, and ¼ cup Parmesan. Simmer until slightly thickened.
• 3. Toss artichokes, onion, garlic, thyme, rosemary, salt, and pepper with 1 tbsp olive oil in a bowl.
• 4. Layer half the potatoes in the dish, season lightly. Top with half the artichoke mixture, ¼ cup Parmesan, and some sauce. Repeat layers, ending with sauce.
• 5. Mix panko, remaining Parmesan, 1 tbsp olive oil, and a pinch of herbs. Sprinkle evenly over the top.
• 6. Cover with foil and bake 35 minutes. Uncover and bake 15–20 minutes more, until potatoes are tender and the top is golden. Rest 10 minutes, garnish with parsley, and serve.

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Why You’ll Love This Recipe

• Comforting and creamy like classic scalloped potatoes, but brightened with artichokes and fresh herbs.
• Feels elegant enough for guests, yet uses simple supermarket ingredients and straightforward techniques.
• Lightened-up sauce (no heavy cream) still tastes rich and velvety thanks to Parmesan and a gentle roux.
• Make-ahead friendly and perfect for holidays, dinner parties, or a cozy weekend meal.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, garlic, fresh thyme, fresh rosemary, fresh parsley, lemon (for zest, optional).
• Dairy: Unsalted butter, milk (whole or 2%), Parmesan cheese.
• Pantry: Canned or jarred artichoke hearts, olive oil, all-purpose flour, low-sodium chicken or vegetable broth, Dijon mustard, panko breadcrumbs, kosher salt, black pepper, ground nutmeg.

Full Ingredients

For the Casserole

• 2 lb (900 g) Yukon Gold potatoes, scrubbed and thinly sliced ⅛ inch (use a mandoline if you have one)
• 14 oz (400 g) canned or jarred artichoke hearts, drained very well and patted dry, quartered if whole
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil, divided (plus 1 tbsp more for topping, below)
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• 2 tsp fresh thyme leaves, finely chopped (or 1 tsp dried thyme)
• 1 tsp fresh rosemary leaves, finely chopped (or ½ tsp dried rosemary)

For the Light Creamy Sauce

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 tbsp all-purpose flour
• 1½ cups (360 ml) milk (whole or 2%)
• 1 cup (240 ml) low-sodium chicken or vegetable broth
• 1 tsp Dijon mustard
• ¼ tsp ground nutmeg
• ½ tsp kosher salt (adjust to taste, depending on your broth)
• ¼ tsp freshly ground black pepper
• ¼ cup (25 g) finely grated Parmesan cheese
• 1 tsp finely grated lemon zest (optional, but brightens the flavors)

For the Cheesy Herb Layer and Topping

• ¾ cup (75 g) finely grated Parmesan cheese, divided
• ½ cup (25 g) panko breadcrumbs
• 1 tbsp olive oil
• 2 tbsp chopped fresh parsley, divided (some for baking, some for garnish)
• 1 tsp fresh thyme leaves (optional, for sprinkling over the top)

For the Dish

• 1 tbsp butter or olive oil, for greasing the baking dish
• 9×13-inch (23×33 cm) casserole dish or similar-sized ovenproof dish

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Dish

Preheat your oven to 375°F (190°C) with a rack in the center. Lightly grease a 9×13-inch (23×33 cm) casserole dish with butter or olive oil to prevent sticking and help the edges crisp.

Scrub the potatoes well. You can peel them if you prefer a smoother texture, but the thin skins of Yukon Gold potatoes are tender and add a rustic feel. Slice the potatoes into thin, even rounds, about ⅛ inch thick. A mandoline makes this quick and consistent, but a sharp knife works fine. Set the slices aside in a large bowl.

Thinly slice the onion and mince the garlic. Drain the artichoke hearts very well and pat them dry with paper towels so they do not water down the sauce. If they are large, cut them into quarters or bite-sized pieces.

Step 2: Make the Light Creamy Parmesan Sauce

In a medium saucepan over medium heat, melt the 2 tbsp butter with 1 tbsp olive oil. Once melted and foamy, whisk in the 3 tbsp flour. Cook, whisking constantly, for 1–2 minutes to form a pale roux. It should smell slightly nutty but not browned.

Gradually whisk in the milk, a little at a time, whisking well after each addition to avoid lumps. Then add the broth in the same way. Continue whisking until the mixture is smooth.

Stir in the Dijon mustard, ground nutmeg, salt, pepper, and lemon zest (if using). Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring often, until it lightly thickens to the consistency of a thin gravy. Remove from the heat and stir in ¼ cup grated Parmesan. Taste and adjust seasoning with more salt and pepper if needed. Set aside; it will thicken slightly as it cools.

Step 3: Season the Artichokes and Aromatics

In a medium bowl, combine the drained, dried artichoke hearts, sliced onion, and minced garlic. Drizzle with 1 tbsp olive oil and sprinkle with the thyme, rosemary, ½ tsp kosher salt, and a few grinds of black pepper. Toss gently until everything is evenly coated. This step builds a lot of flavor into the final bake.

Step 4: Build the Layers

Spread a thin layer (about 3–4 tbsp) of the sauce over the bottom of the greased casserole dish to prevent sticking.

Arrange half of the potato slices in an even, slightly overlapping layer over the sauce, like shingles on a roof. Lightly season this layer with a pinch of salt and pepper.

Scatter half of the artichoke-onion mixture over the potatoes. Sprinkle with ¼ cup of the Parmesan from the ¾ cup measured for layering and topping, and 1 tbsp chopped parsley.

Drizzle or spoon about half of the remaining sauce over this layer, making sure to reach the corners.

Repeat with the remaining potatoes (lightly seasoning them), the rest of the artichoke-onion mixture, another ¼ cup Parmesan, and 1 tbsp parsley. Pour the rest of the sauce evenly over the top, gently lifting a few potato slices with a spoon so the sauce can seep between layers.

Step 5: Add the Cheesy Herb Topping

In a small bowl, combine the panko breadcrumbs, remaining ¼ cup Parmesan, 1 tbsp olive oil, and thyme leaves (if using). Stir until the crumbs are evenly coated and look slightly moist; this helps them brown evenly and stay crisp.

Sprinkle the breadcrumb mixture evenly over the surface of the casserole. This topping will turn golden and crunchy, contrasting with the soft, creamy layers underneath.

Step 6: Bake Until Tender, Creamy, and Golden

Cover the baking dish tightly with aluminum foil, tenting it slightly so it does not touch the topping. Bake at 375°F (190°C) for 35 minutes to help the potatoes cook through in the steamy heat.

After 35 minutes, carefully remove the foil. Continue baking, uncovered, for 15–20 minutes more, or until the top is deeply golden and the sauce is bubbling around the edges. A knife or skewer inserted into the center should slide through the potatoes with no resistance.

If the top browns too quickly before the potatoes are tender, loosely tent with foil again for the remaining baking time.

Step 7: Rest, Garnish, and Serve

Remove the casserole from the oven and let it rest for at least 10 minutes. This short rest allows the sauce to thicken slightly and the layers to set, so the casserole slices more neatly.

Before serving, sprinkle with the remaining chopped parsley for a fresh, vibrant finish. Serve warm, scooping down through all the layers so each portion gets plenty of creamy potatoes, artichokes, and crunchy topping.

This casserole pairs beautifully with simple roasted chicken, seared steak, or a crisp green salad for a complete, cozy meal.

Pro Tips

• Slice the potatoes evenly: Aim for ⅛-inch thickness. Thicker slices will take longer to cook; if yours are thicker, add 5–10 minutes of covered baking time.
• Dry the artichokes well: Excess moisture can thin the sauce. Pat the artichokes thoroughly with paper towels before seasoning.
• Season in layers: Lightly salting the potatoes as you layer ensures the whole dish is well seasoned, not just the top.
• Let it rest before cutting: Those 10 minutes after baking make a big difference in texture and presentation; it will be creamier and easier to serve.
• Use good Parmesan: Finely grated Parmigiano Reggiano or a similar quality cheese melts into the sauce and topping for the best flavor.

Variations

• Spinach and Lemon: Fold 2 packed cups of fresh baby spinach (squeezed dry if washed) into the artichoke-onion mixture and increase the lemon zest to 2 tsp for a brighter, greener version.
• Smoky Bacon and Gruyère: Cook 4–6 slices of bacon until crisp, crumble, and mix into the artichokes. Swap ½ cup of the Parmesan for grated Gruyère or smoked provolone for a deeper, smoky flavor.
• Gluten-Free: Replace the flour in the sauce with 2 tbsp cornstarch (whisked into cold milk before heating) and use gluten-free panko or omit the breadcrumbs and simply top with extra Parmesan.

Storage & Make-Ahead

To make ahead (unbaked): Assemble the casserole through the topping step, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes while the oven preheats. Bake as directed, adding 10–15 minutes to the covered baking time if it is very cold going into the oven.

To store leftovers: Cool completely, then cover the dish or transfer portions to airtight containers. Refrigerate for up to 3–4 days.

To reheat: Warm individual portions in the microwave, or reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes until hot. For extra crunch, remove the foil for the last 5 minutes. The topping will soften slightly after storage but can be crisped a bit in the oven.

Freezing: For best texture, freeze individual cooked portions well wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 380 calories, 20 g fat, 36 g carbohydrates, 12 g protein, 3 g fiber, and 720 mg sodium. These numbers are estimates based on generic ingredients and may vary depending on the exact products and brands you use.