Artichoke and Potato Gratin with Carrot Green Pesto

Recipe courtesy Katie Baker of The Gracious Plate

This dish serves 8–10 people

For the Pesto

• ½ cup carrot greens, stems removed
• ½ cup peas, fresh or frozen
• 3 tablespoons almonds, toasted
• 3 garlic cloves, minced
• 2 tablespoons lemon juice
• 4 tablespoons Parmesan cheese
• ½ teaspoon kosher salt
• 3 tablespoons olive oil
• 3–6 tablespoons water (as needed)

To Prepare the Pesto

In a food processor, mix carrot greens, peas, almonds, garlic, lemon juice, cheese and salt until a loose paste forms. Slowly add olive oil while food processor is running. Scrape the sides as needed and continue to blend. Add water a tablespoon at a time to create a sauce-like consistency.

For the Béchamel

• 1½ tablespoons unsalted butter
• 1½ tablespoons all-purpose flour
• 1 cup whole milk
• Kosher salt to taste

To Prepare the Béchamel

In a small saucepan, melt butter. Stir in flour for about 1 minute to form a paste. Whisking constantly, add milk in increments to avoid clumps. Salt as needed. Continue stirring until sauce comes to a simmer and begins to thicken. Reduce heat to low, and cook for 3 minutes, or until sauce can coat a spoon. Gently fold in pesto.

For the Gratin

• 2-3 yukon gold potatoes
• 2, 8.5oz cans artichoke hearts, drained
• Pesto cream Sauce
• Parmesan cheese for garnishing

Using a mandolin slicer or food processor slicing blade, thinly slice peeled Yukon potatoes. Add them to a bowl with 1 can of artichoke hearts and the pesto cream sauce making sure to cover all the potatoes completely with sauce. Shingle potatoes and artichokes in a medium size baking dish alternating potato and artichoke. Add remaining can of artichokes to the top of the dish, arranging them over the potatoes and artichokes below. Bake at 300°F until the potatoes are tender and the surface is lightly golden brown, about 1 ½ hours. Top with grated Parmesan and broil until evenly browned on top. Allow the gratin to rest 30 minutes before serving.