Artichoke and Potato Truffade

Recipes » Side Dish » Potatoes

Came from the San Francisco Chronicle cookbook. Source is Nancy Oakes, the creative chef/owner of Boulevard in San Francisco.

Yield: 8 Servings Ready in 45 minutes

Cuisine: FrenchMain Ingredient: Potatoes

(4, 1) 100% would make again (reviews)

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Oh the bacon in this recipe adds a richness to the flavor.... so yummy! photo by lisacrooke

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Ingredients

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Original recipe makes 8 Servings

4 ozbacon; diced

2 tablespoonsolive oil

2 lbsyukon gold potatoes; peeled, thinly sliced

salt; to taste

black pepper; to taste

4 cupsatrichoke hearts; cooked, sliced

1 cup (1/4 lb)gruyere cheese; coarsely grated

Artichoke and Potato Truffade Preparation

Preheat oven to 500(F) degrees

Render the bacon in a large, heavy frying pan until lightly browned.

Remove the bacon with a slotted spoon, leaving the fat in the pan.

Add the oil to the pan, then the potatoes; season with salt and pepper (remember that bacon and cheese are salty.) Cover and cook over low heat for 10 minutes. Turn the potatoes.

Add the bacon and artichokes; cover and cook 10 minutes. Turn the mixture again, crushing the potatoes. Cover and cook 20 minutes, or until the potatoes are tender. Turn the mixture, crushing potatoes again.

Sprinkle cheese over the top and let melt. Put the skillet into the oven until cheese browns, about 5 minutes.

Turn out onto a platter and serve immediately.