Smoky Artichoke & Spinach Potato Gratin — A Host’s Secret Weapon
Looking for a show-stopping side dish that practically guarantees recipe requests? This Cheesy, Smoky Artichoke & Spinach Potato Gratin is a total crowd-pleaser—oozing with rich, melty cheese, kissed with smoke, and layered with love. It’s indulgent, comforting, and incredibly flavorful… and it can be made entirely ahead of time. That means less time in the kitchen, and more time clinking glasses with your guests. We call that a host’s dream.
Earthy smoked artichokes and tapenade mingle with garlicky spinach, creamy potatoes, and nutty Gruyère or Asiago to create a decadent, savory experience in every bite. A crisp, golden panko-Parmesan crust tops it all off—like the cherry on a very grown-up, gourmet sundae.
Serve it alongside a roast, with grilled veggies, or even as the main event for a cozy vegetarian dinner. It’s versatile, luxurious, and always a hit.
🧀 Ingredients
2 Tbsp butter
3 lbs russet potatoes
1 medium onion, diced
1 pkg frozen spinach (300g), thawed & squeezed dry
2 cloves garlic, minced
1 Tbsp fresh thyme, chopped
1 jar Fume-eh Smoked Artichokes, roughly chopped
1 jar Fume-eh Smoked Artichoke Tapenade
8 oz Asiago or Gruyère cheese, grated
2 cups heavy cream
2 Tbsp olive oil
1/4 cup grated Parmesan
3/4 cup panko bread crumbs
🔥 Directions
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Preheat your oven to 425°F and grease a 9x13" baking dish.
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In a large skillet, melt butter over medium heat. Add diced onion and cook until soft and translucent. Stir in garlic and thyme, cooking for 1 more minute until fragrant.
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Remove from heat and mix in spinach, smoked artichoke tapenade, smoked artichokes, and grated Asiago or Gruyère. Taste and adjust seasoning—remember, the mix will be salty but the potatoes and cream will mellow it out.
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Peel and thinly slice the potatoes (a mandoline makes this a breeze!). Layer the bottom of the baking dish with a shingled layer of potatoes. Spread a portion of the cheesy artichoke mixture on top. Repeat layers, finishing with a layer of potatoes on top.
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Pour the heavy cream evenly over the entire dish. Cover tightly with foil and bake for 40 minutes.
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While it bakes, combine panko, Parmesan, and olive oil in a small bowl.
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After 40 minutes, remove foil, sprinkle panko mixture over the top, and return to oven for another 15–20 minutes or until golden and bubbling.
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Let rest 5–10 minutes before serving to allow it to set beautifully.
Make-Ahead Tip: Let the baked gratin cool, then cover and refrigerate. Reheat before serving for stress-free entertaining.
✨ Why You'll Love It
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Smoky, cheesy, and rich—layered flavor in every bite
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Make-ahead friendly for effortless hosting
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Crowd-pleaser that works with everything from holiday roasts to weeknight dinners
Whether you’re cooking for a holiday gathering or just want something next-level delicious on your table, this gratin is guaranteed to impress. Enjoy—and prepare to share the recipe!