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.
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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.
💭 Recipe FAQs
Yes! Just prepare them according to the package instructions and make sure they're well-seasoned.
Absolutely. Assemble the gratin up to a day in advance and refrigerate. Bake when ready to serve.
The egg helps set the gratin and hold it together, but it's optional if you prefer a spoonable texture.
Yes-just be sure to drain them well and chop them before adding to the mixture.
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📖 RECIPE
Ingredients
Method
- Preheat the oven at 180°C (350°F).
- 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.
- Clean well the artichokes to get to the hearts and roughly chop them (be careful to also remove the flower bud in the center).
- 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.
- 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.
- Butter the ramekins, cocottes or baking dish, then coat all sides with breadcrumbs.
- Divide the potato mixture in two and add one half on the bottom of the cocottes, flattening it with a spoon.
- 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.
- 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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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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Katie Crenshaw | A Fork's Tale says
Oh wow! The combination of cheese and artichokes over mashed potatoes sounds delicious. This will make a lovely dinner side dish.
Karyl Henry says
Wow, you took mashed potatoes to whole new levels with this dish! I love everything in it, and there’s not much better than a warm, comforting bowl of potatoey, cheesy goodness. Looks fabulous
Veronika's Kitchen says
This is a great way to use artichokes! It will be perfect for the Fall season! Definitely saving this recipe for later)
Anne Lawton says
Yum! I would just eat these for dinner. I love all of the ingredients, the perfect bowl of comfort!!
Michelle says
Oh, my word!! This is so goood, I’m seriouly drooling! I don’t think it matters too much what you call this recipe because all I’m going to do is make it and eat it a lot! Thank you for sharing this Xx
Cathleen @ A Taste of Madness says
This looks amazing!! When you can see all of those cheese strings, you know it is going to be good!
Kiki Johnson says
Look at this bowl of cheesy and creamy deliciousness! I could faceplant it! My hubby LOVES his artichokes and I am pretty sure he would inhale this one before I even got the chance to try! This one is bookmarked!
Kelly Anthony says
Three of my favorite things: Potatoes, cheese, and artichokes! This is so perfect for a holiday dinner party! YUM!
Veena Azmanov says
Oh, you had me at artichokes. I love the combination of artichokes and mozzarella. Then mashed potato gratin is my favorite. I have to try this soon.
Jessica - Cooking my Dreams says
Thanks! Let me know if you try it!
georgie says
I love the sound of this!! I’ve never had much success cooking real artichokes, could you substitute the artichoke for canned artichoke? This would be so perfect for a Thanksgiving, looks so cozy!
Jessica - Cooking my Dreams says
Hi Georgie, artichokes are really tricky to use! Yes you can absolutely substitute with canned artichokes 🙂