Artichoke Dauphinoise Potatoes


  • 3 pounds Idaho® Russet potatoes
  • 1 1/2 quart heavy whipping cream
  • 2 each whole egg
  • 2 cups artichoke heart, canned, drained, roughly chopped
  • 1 1/3 cups fresh grated Parmesan cheese
  • Lemon juice (2 whole lemons)
  • 4 finely chopped garlic cloves
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper, freshly ground


  1. Heat oven to 350°F. Spray steamtable pan with pan release.
  2. Thinly slice peeled potatoes and place in cold water.
  3. In a large bowl mix together cream, eggs, artichokes, 1 cup parmesan cheese, lemon juice, garlic, salt and pepper.
  4. Stir in potatoes toss to mix completely. Pour into greased pan. Cover with plastic wrap and foil.
  5. Bake at 350°F for 45 minutes. Uncover, sprinkle top with remaining 1/3 cup Parmesan and bake for 25-30 minutes or until top is golden brown and bubbly.
  6. Remove from heat and let cool for at least 15 minutes before slicing and serving. Or cool, cover, chill and reheat.
  7. Variation: Dauphinoise may be made in individual timbals. Grate potatoes instead of slicing. Place 1/2 cup mixture in 8 ounce mold and bake 35-40 minutes or until potatoes are tender and cooked. Cool slightly, unmold, sprinkle with cheese and broil before serving.
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Yield: 12 servings
Calories: 570
Sugar: 2g
Sodium: 370mg
Fat: 48g
Fiber: 4g
Protein: 10g
Cholesterol: 205mg

Mark Foster

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