Potatoes, Artichokes and Mushrooms


 
Print
Roasted Potatoes, Artichokes and Chanterelles
Prep Time
35 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 50 mins
 

You can easily edit the cheese and left-overs are great with eggs in the morning! This recipe is adapted from “The Greens Cookbook by Deborah Madison and Edward Espe Brown.

Course: Side Dish
Cuisine: Farm Fresh and Vegetarian
Servings: 8
Author: Barbara
Ingredients
  • 1-1/2 # Yukon Gold potatoes
  • 1/2 # Chanterelles or Crimini mushrooms cleaned
  • 2 tbsp butter
  • 2 cloves garlic minced
  • dash thyme or 2-3 sprigs fresh, chopped
  • 1-1/2 cup heavy cream
  • 12 baby artichokes fresh, or 1 pkg frozen
  • ½ # Fontina cheese shredded
Instructions
  1. Boil the potatoes in preheated salted water for 25 minutes, until almost tender. Drain and cool, slicing into ¼” rounds removing the end slices.
  2. Prepare the artichoke hearts by cutting their tops off, removing outer leaves, trimming their bottoms and cutting the larger ones in half. If using frozen artichoke hearts, top them and cut so that all pieces are a similar size.
  3. Slice the mushrooms and mince the garlic.
  4. On medium high, sauté mushrooms in butter with the garlic and salt, about 5-10 minutes. Remove from pan, leaving the juices in which to sauté the artichoke hearts.
  5. On medium high, saute the artichoke hearts briefly.
  6. Preheat oven 375 degrees. Butter a baking/serving dish. Layer ½ of the potatoes seasoning with salt, pepper and thyme.
  7. Top with mushrooms, then the chokes, then ½ of the Fontina,.
  8. Finally, top with the rest of the potatoes and the rest of the Fontina. Pour on the cream.
  9. Bake about 60-75 minutes until potatoes are tender and the juice is absorbed.
Recipe Notes

Using frozen artichoke hearts can make this recipe easy, especially if fresh ones aren't available.  You can edit the cheese to make this vegan.