Artichokes and Potatoes Gratin

Artichokes and Potatoes Gratin

If you are using a standard 12” x 9” baking pan, this recipe will give you enough for 6 people.


  • 2 cans of quartered artichoke hearts well drained. If you cannot find quartered artichokes, then get the whole ones and slice them yourself.

  • ½ large onion roughly chopped

  • 2 garlic cloves, chopped

  • 2 russet potatoes

  • 1 jar of ChileBoss™ Poblano Verde

  • 1 tablespoon of ground green chile powder or 2 deseeded serrano chiles, well chopped (optional)

  • 1 teaspoon cumin

  • ½ teaspoon of salt

  • ¾ cup of crème Mexicana


  1. Preheat the oven to 350 degrees.

  2. Take the chopped serrano chile or the powdered green chile and cumin and put that into a saucepan along with the ChileBoss™ Poblano Verde and slowly cook the mixture down about 1/3. Set this aside to cool to room temperature.

  3. Drain the artichokes very well.

  4. Place them on a cutting board and slice them lengthwise in half and sprinkle them with lemon or lime juice and a little salt.

  5. Take the onion and garlic and in a little olive oil soften them and place them in the bottom of a glass baking dish.

  6. Cover that mixture with all of the artichokes.

  7. Put about a third of the ChileBoss™ Poblano Verde over the artichokes.

  8. Cut the potatoes into thin slices and put them on top of the artichokes.

  9. Sprinkle the potatoes with a little lemon juice and salt and pepper.

  10. Mix the remaining *ChileBoss™ Poblano Verde with the crème and pour the entire mixture over the potatoes.

  11. Put into the preheated oven and bake for about 1¼ hours until the potatoes are tender and browned.

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