Potato Artichoke Gratin with Spinach Pine Nuts Recipe

Potato Artichoke Gratin With Spinach Pine Nuts Recipe

Ingredients

Makes 4 servings

• 1 (10-ounce) package frozen artichoke hearts
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 5 cups fresh baby spinach
• salt and freshly ground black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 large russet potatoes, peeled and cut into 1/4-inch slices
• 1/2 cup vegetable broth
• 2 tablespoons nutritional yeast
• 1/2 cup coarsely ground pine nuts

Method

1. Preheat the oven to 375°F
2. Lightly oil a 2-quart gratin dish or casserole
3. If using frozen artichoke hearts, cook them in a small saucepan of boiling salted water until tender, about 12 minutes
4. Drain well
5. Cut the artichoke hearts into thin slices and set aside
6. In a large skillet, heat 1 tablespoon of the oil over medium heat
7. Add the garlic, spinach and salt and pepper to taste
8. Cover and cook until the spinach is wilted, stirring occasionally, about 2 minutes
9. Stir in the basil, thyme and salt and pepper to taste
10. Set aside
11. Layer half of the potato slices in the prepared gratin dish
12. Season with salt and pepper to taste
13. Top with the sliced artichokes, followed by the spinach mixture
14. Top with a layer of the remaining potatoes
15. In a small bowl, combine the broth and nutritional yeast and stir until blended
16. Pour over the gratin
17. Sprinkle ground pine nuts on top of the gratin and drizzle with the 1 tablespoon remaining oil
18. Cover with foil and bake until the potatoes are tender, about 40 minutes
19. Uncover and bake until the top is golden brown, about 10 minutes longer
20. Serve immediately

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