ARTICHOKE, POTATO, AND PORTOBELLO MUSHROOM CASSEROLE
Provided by David Downie
Categories Mushroom Potato Side Bake Vegetarian High Fiber Casserole/Gratin Goat Cheese Artichoke White Wine Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.
- Slice artichoke hearts. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with half of garlic, salt, and pepper, then 1 tablespoon Parmesan. Drizzle with 1 tablespoon oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 tablespoon Parmesan, and 1 tablespoon oil. Top with remaining potatoes. Pour wine over; drizzle with remaining 1 tablespoon oil. Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400°F. Sprinkle top with remaining 1 tablespoon Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes. Cool slightly and serve.
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Miagael gael
[email protected]I love the cheesy topping on this casserole. It adds a nice richness and flavor.
Verynice Olomy
[email protected]This casserole is a great make-ahead meal. I made it the night before and it was just as good the next day.
Ozekie yezink Dennis
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids loved the artichokes and potatoes.
Addison Grimm
[email protected]I made this casserole for a party and it was a huge hit! Everyone loved the unique flavor combination.
shyniea smothers
[email protected]This casserole was easy to make and turned out great! The flavors were well-balanced and the texture was perfect.
Shafqat Ali
[email protected]I've made this casserole several times and it's always a hit. It's a great way to use up leftover artichokes and potatoes.
Sandra Asamobea
[email protected]This casserole is delicious! The artichokes add a nice tangy flavor and the potatoes and mushrooms are cooked to perfection.
BTS World
[email protected]I love the combination of artichokes, potatoes, and portobello mushrooms in this casserole. It's a hearty and flavorful dish that's perfect for a cold night.
Alumita Sesenabaravi
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the ingredients are all things I usually have on hand.
Pokemon Go
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it! The flavors were spot-on and the texture was perfect.
Nasra Suleiman
[email protected]This casserole was a hit with my family! The artichokes, potatoes, and portobello mushrooms were all cooked perfectly and the flavors blended together really well. I will definitely be making this again.