Chargrilled artichoke gratin

This savoury crumble is perfect for autumn nights, with a rich tomato base and crispy topping.

Serves: 6

Preparation time:  10 minutes

Cooking time:  1 hour and 10 minutes

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You will need

  • 400g tin Taste the Difference cherry tomatoes
  • 300ml vegetable stock
  • 280g Taste the Difference chargrilled artichokes in olive oil, drained
  • 750g sweet potatoes, peeled and cut into 1cm discs
  • 60g Taste the Difference crème fraîche
  • 50g Taste the Difference Swiss reserve Gruyère (check pack for vegetarian suitability)
  • 50g Signature breadcrumbs
  • Fresh thyme, leaves picked
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Recipe Information

Step by step guide to making Chargrilled artichoke gratin

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4.
  2. Heat the tomatoes in a pan with the vegetable stock. Simmer for 10 minutes and season with salt, pepper and sugar to taste.
  3. Layer the drained artichokes and the sweet potatoes in an ovenproof dish. Stir the crème fraîche into the tomato sauce, then pour over the veg.
  4. Mix the grated cheese with the breadcrumbs and fresh thyme, then scatter this over the veg.
  5. Bake in the preheated oven for 40 minutes, then cover with foil and bake for a further 20 minutes, until the potatoes are tender.

* Please note, this recipe is not suitable for vegetarians as it contains Gruyère.

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Nutritional information for Chargrilled artichoke gratin

Nutritional information for Chargrilled artichoke gratin

Nutrition type per serving
Calories 334 kcal
Total Fat 17.2g
Saturated Fat 6g
Salt 1.8g
Sugar 12.3g

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