Artichoke and Potato Truffade

Artichoke and Potato Truffade

Ready in 45 minutes

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

Top-ranked recipe named "Artichoke and Potato Truffade"

4 avg, 1 review(s) 100% would make again


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4 oz bacon; diced
2 tablespoons olive oil
2 lbs yukon gold potatoes; peeled, thinly sliced
salt; to taste
black pepper; to taste
4 cups atrichoke hearts; cooked, sliced
1 cup (1/4 lb) gruyere cheese; coarsely grated

Original recipe makes 8 Servings



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.


Added on Award Medal
Verified by SunnyJF

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

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

Yum! Great side dish when you have guests. Great with Beef, Pork or Chicken. photo by lisacrooke lisacrooke

Calories Per Serving: 264 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Yummy and easy!!! Next time, would add some cayenne pepper.
lisacrooke 1 year ago
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