Mashed Potato Gratin with Artichokes and Buffalo Mozzarella
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.
Servings: 2 people
Calories: 392kcal
Ingredients
- 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
Instructions
- 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.
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.
Nutrition
Calories: 392kcal | Carbohydrates: 64g | Protein: 21g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 173mg | Fiber: 16g
