Potatoes and Artichokes
These potatoes and artichokes, infused with heavy cream and Pecorino Romano cheese, make a comforting and satisfying side dish.
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Potatoes are so versatile that there are virtually countless ways to prepare them. You can turn them into a casserole with this potato-tomato casserole with Gruyère, use them for a refreshing picnic potato salad, use the sweet kind to make sweet potatoes with chorizo and eggs, and so much more.
Simply put, this starchy root vegetable knows how to get the job done, and these potatoes and artichokes are just one iteration of this multi-purpose spud. And with some heavy cream and a generous dusting of Pecorino Romano cheese, a delicious one.
I created this potatoes and artichokes recipe around 2008, when I barely knew what a food blog was and when the Food Network website was basically my sole online recipe resource. While preparing potatoes one weekend in my small Brooklyn apartment, I was inspired to toss in artichoke hearts and finish everything with heavy cream and Pecorino.
This recipe became something I made on occasion and enjoyed before somehow forgetting about it entirely. Luckily, I eventually remembered it and resurrected it for this blog after making just a few tweaks.
These potatoes are gratin-like, but instead of layering everything in a casserole dish, you just spread the potatoes and artichokes in a pan and add the heavy cream near the end of the cooking time. These potatoes make an excellent side dish to any white meat, red meat, or fish. Creamy and comforting, they also make a great holiday side dish.
Why You’ll Love These Potatoes and Artichokes
- They’re a nice holiday side: Potatoes are always a nice side dish, and the addition of heavy cream makes these potatoes and artichokes an elevated holiday accompaniment.
- They’re inexpensive: If you’re looking to economize, especially during the holidays, this recipe is relatively inexpensive to make.
- Easy cleanup: Everything cooks in one pan.
Ingredients You’ll Need
- Baby Yellow Potatoes: The creamier the potato, the better.
- Extra Virgin Olive Oil: This is a must as the base of the recipe.
- Garlic Powder: Potato recipes often benefit from garlic powder instead of fresh garlic.
- Canned Artichoke Hearts: Frozen are also fine to use. Just thaw them first.
- Heavy Cream: You can substitute with heavy whipping cream or half and half.
- Pecorino Romano Cheese: The sharper the cheese, like Pecorino, the better.
- Italian Flat-Leaf Parsley: Optional, but heavy dishes usually benefit from some freshness.
See the recipe card below for more information on ingredients and quantities.
How to Make These Potatoes and Artichokes
- Cook the potatoes: Cut the potatoes and toss them on a large sheet pan with the oil, garlic powder, and salt and pepper. Cook at 375F for 30 minutes, tossing once after 15 minutes.
- Cook the artichoke hearts: Add them to the pan and cook them with the potatoes for 10 to 20 minutes until golden brown.
- Add the cream: Stir the cream into the potatoes and artichokes, and cook for another 10 minutes.
- Add the Pecorino: Remove the pan from the oven. Stir in the Pecorino and garnish with minced fresh parsley.
Pro Tips
Add the cheese after removing the potatoes from the oven: You’ll taste it more than you would if you add it with the heavy cream.
It’s best not to sub the Pecorino: I encourage you to use Pecorino Romano cheese for this dish. With so few ingredients, Pecorino offers the robust flavor you just can’t achieve with generic Parmesan.
Suggestions for Variations and Substitutions
- Although yellow or Yukon Gold potatoes work best in this recipe, you can use any potatoes you like.
- If you can’t find baby potatoes, just cut any larger potatoes in quarters instead of in half.
- You can substitute the heavy cream with heavy whipping cream or half and half.
- Frozen artichoke hearts are also acceptable. Just thaw them first.
- Turn this into a traditional gratin by slicing the potatoes and layering them and the artichoke hearts in a casserole dish. You may want to double the amount of cream this recipe calls for and extend the cooking time so the potatoes fully cook through.
Recipe FAQs
Yes, just thaw them first if you use frozen. Jarred artichoke hearts are also fine, but they’re best if stored in water.
Parmigiano Reggiano is fine to use, but I recommend Pecorino Romano for its sharper flavor.
Yes. It won’t be as rich as heavy cream or whipping cream, but it will create a similar creamy texture.
Storage
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
I don’t recommend freezing anything made with cream.
Reheat
Reheat in the oven at 350F or lower, covered, or warm up in the microwave. If you have any leftover heavy cream, add some to the potatoes and artichokes before reheating.
More Potato Recipes
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Potatoes and Artichokes
Ingredients
- 1.5 pounds baby yellow potatoes skin on, sliced in half (Note 1)
- 3 tablespoons extra virgin olive oil divided
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- Black pepper freshly ground, to taste
- 1 (14 ounce) can artichoke hearts drained (Note 2)
- ½ cup heavy cream (Note 3)
- ⅓ cup Pecorino Romano cheese grated (Note 4)
- Italian flat-leaf parsley handful, minced
Instructions
- Preheat the oven to 375F.
- Toss the potatoes in a large sheet pan with 2 tablespoons of olive oil and the garlic powder, salt, and pepper. Spread the potatoes out evenly in the pan.1.5 pounds baby yellow potatoes, skin-on, sliced in half; 2 tablespoons extra virgin olive oil; ¼ teaspoon garlic powder; ½ teaspoon kosher salt; freshly ground black pepper, to taste
- Cook the potatoes for 15 minutes, flip them, then cook for another 15 minutes. If the potatoes look dry, add another ½ to 1 tablespoon of olive oil.
- After the potatoes have cooked for 30 minutes, add the artichoke hearts (you can break them apart a little, if you'd like) to the pan, and cook the potatoes for another 10 to 20 minutes until they're soft and golden brown. Coat the potatoes and artichoke hearts with the heavy cream, stir, and cook for another 10 minutes.½ cup heavy cream
- Remove the pan from the oven. Toss the potatoes with the Pecorino Romano cheese. Taste and add more salt, if necessary. Garnish with fresh parsley. Enjoy!⅓ cup Pecorino Romano cheese, grated; handful of Italian flat-leaf parsley, minced
