Mashed Potato Gratin with Artichokes and Mozzarella

This Mashed Potato Gratin with Artichokes and Mozzarella is a creamy, comforting side dish with a gourmet twist. Soft, cheesy mashed potatoes are layered with tender artichoke hearts and bubbling mozzarella for a golden, irresistible gratin.

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If you're looking for a crowd-pleasing side that's a little different from the usual mashed or roasted potatoes, this is it. The addition of artichokes brings a delicate, earthy flavor that pairs beautifully with the richness of the mashed potatoes. Melty mozzarella adds stretch and creaminess, while the golden top gives it that cozy baked finish we all love in a gratin. It's elegant enough for holidays and dinner parties but easy enough for weeknights.

This dish is also a great way to repurpose leftover mashed potatoes-and it's totally make-ahead friendly.

Check out also this guide on how to freeze Mozzarella cheese.

Substitutions & Variations

• Mozzarella → Try provolone, fontina, or gouda for a different flavor.
• Artichokes → Swap with sautéed spinach, roasted mushrooms, or cooked leeks.
• Parmesan → Use pecorino or Grana Padano for a similar salty finish.
• Egg → Leave it out for a looser, spoonable texture, or use a flax egg for a vegan version (along with dairy-free cheese).
• Add garlic or caramelized onions to the mashed potatoes for deeper flavor.
• Make it spicy with a pinch of red pepper flakes or diced roasted chili.

How to make Potato Gratin

A mashed potato gratin or Italian Potato Gateau, is simply a cake of mashed potatoes with a delicious filling of vegetables and cheese.

In a baking dish or cocotte, add half of the mashed potato mixture. Spread it well in an even layer, then add in the center all your stuffings. You can add sautèed vegetables, all kind of cheeses or Italian meats like ham or Prosciutto.

It's so versatile that you can try different combinations to have everytime a different dish.

Storage and Reheating

Fridge: Store leftovers covered in the refrigerator for up to 3 days.

Freezer: You can freeze the assembled (unbaked) gratin for up to 1 month. Bake from frozen, covered with foil, then uncover for the last 10 minutes to brown.

Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes until warmed through. For a crispier top, broil for a few minutes at the end.

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📖 RECIPE

Jessica Montanelli

Mashed Potato Gratin with Artichokes and Buffalo Mozzarella

5 from 13 votes

A creamy mashed potato cake with a hot filling of melted mozzarella and sautèed artichokes. A delicious side or main corse which can be served individually.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

ServingsServings: 2 people

Ingredients Method Nutrition Notes

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Ingredients

 

US CustomaryMetric

 

1x2x3x?

• ▢ 1 lb Potatoes
• ▢ 2 Eggs
• ▢ ⅓ cup Milk
• ▢ 3 tablespoon Parmigiano cheese, grated
• ▢ 1 Buffalo Mozzarella
• ▢ 3 Artichokes
• ▢ 1 Shallot
• ▢ Olive Oil
• ▢ Breadcrumbs
• ▢ Butter
• ▢ Salt
• ▢ Black Pepper

Method

 

1. Preheat the oven at 180°C (350°F).
2. Peel and boil the potatoes until a fork can easily pierce them. Drain and mash them in a large bowl when they're still warm and set aside.
3. Clean well the artichokes to get to the hearts and roughly chop them (be careful to also remove the flower bud in the center).
4. Finely chop the shallot and sauté in a pan drizzled with olive oil. Add the artichokes, season with salt and pepper and cook at low heat until tender. Add some water if necessary.
5. Combine the eggs, 2 tablespoons of Parmigiano cheese and the milk to the bowl with the potatoes. Mix well and season with salt and pepper to taste.
6. Butter the ramekins, cocottes or baking dish, then coat all sides with breadcrumbs.
7. Divide the potato mixture in two and add one half on the bottom of the cocottes, flattening it with a spoon.
8. Add the cooked artichokes and a few pieces of Buffalo Mozzarella in the center, then cover on top with the remaining potato mixture, again flattening with a spoon.
9. Sprinkle some breadcrumbs and the remaining Parmigiano on top, then drizzle with olive oil and bake in the preheated oven at 180°C (350°F) for about 15-20 minutes. Turn on the broiler for a couple of minutes until the tops are golden brown.

Nutrition

Calories: 392 kcalCarbohydrates: 64 gProtein: 21 gFat: 8 gSaturated Fat: 4 gCholesterol: 173 mgFiber: 16 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

CourseCourse: Appetizer, Main Course, Side Dish

CuisineCuisine: Italian

Notes

• I prefer the small artichokes rather than the large ones as they are more flavourful and easier to clean. You can also use canned artichokes if you cannot find fresh ones but the flavour will be a lot milder.
• You can use normal mozzarella or any other cheese instead of the Buffalo Mozzarella. Try it with Scamorza cheese for a smoky flavor.
• If your mashed potatoes are cold or stiff, warm them slightly before mixing to make combining easier.
• Use freshly grated Parmesan for best flavor and melt.
• You can assemble the dish in advance and refrigerate until ready to bake-just add 5-10 minutes to the baking time if coming straight from the fridge.

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