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Potato Artichoke and Goat Cheese Gratin

I think I need to buy a goat. And some chickens.

Although I grew up on a farm, and at the time I found very little of our remote, sequestered-from-civilization-and-my-friends, life very appealing, I now want a little bit of that back. Not all of it. I want to live in the city, a big, huge, full of energy, and excitement, city but with a goat and a couple chickens.

I hope that can someday be possible.

Maybe I’ll move from food blogging to creating lofts in downtown LA with rooftop chicken/goat farms. I think people would be into it.

Until then, I have to settle for putting goat cheese in everything.

I did just find out about Redwood Hill. A goat cheese farm in Sebastopol, CA that is 100% solar powdered and nearly landfil-free, reusing and recycling as much as they can. As well as giving all employees & their families members great health benefits, this is a company I can give my full support. Along with being a pioneer in the humane treatment of animals (they love the crap out of their goats, even the old ones who are past the milk giving prime) they were eco-friendly and free range before it was hipster chic. I love places like this. I love being able to tell you about them.

I hope they will let me visit, feed me cheese and let me pet their goats.



Potato Artichoke and Goat Cheese Gratin


  • 2 tbs butter
  • 1 large leek, chopped (white and very light green parts only)
  • 2 cups Sunchokes, also called Jerusalem Artichokes, peeled and sliced into 1/8 inch slices (can sub peeled red potatoes)
  • 4 cups red potatoes, peeled and sliced into 1/8 inch slices
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 14 ounces artichoke heats, quartered
  • 1 cup heavy cream
  • 6oz parmesan cheese
  • 6 oz goat cheese, crumbled
  • 2/3 cup panko bread crumbs


  1. Preheat oven to 400.
  2. In a large skillet with a lid, melt the butter. Add leeks and sautΓ© until softened, about 3 minutes. Add the Sunchokes and the potatoes and toss to coat. Reduce heat to medium, cover and allow to cook, stirring occasionally, until potatoes are fork tender, about 12-15 minutes.
  3. Remove from heat. Add the cream, artichoke hearts and the parmesan, stir until combined.
  4. Transfer to a 2 litter baking dish.
  5. Sprinkle the goat cheese on top, cover evenly with panko.
  6. Cover with aluminum foil and bake at 400 for 20 minutes. (To make ahead, you can stop here. Return to the oven the following day and cook uncovered for 20 minutes or until warmed through and browned.)
  7. Remove foil and bake until panko has browned, about 15-20 additional minutes.



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Cassie | Bake Your Day November 5, 2012 um 12:39 pm

Jackie, we may just be long lost sisters. I have been totally fixated on buying local grass-fed beef and cage-free, antibiotic-free chicken and it’s so dang hard to find here that I keep thinking I just need to buy a chicken and become an urban farmer. Let’s do it! Now I’ll be on the lookout for local goat cheese too. I can’t get enough goat cheese lately. And this gratin is gorgeous. Great combo of ingredients!


Jackie November 5, 2012 um 4:07 pm

You should! Clear some space from the roof of your loft. Although, it maybe a little cold up there. Chicken heating blankets?


Averie @ Averie Cooks November 5, 2012 um 12:57 pm

Love the big artichoke pieces in here – they add so much texture to anything. I love spinach/artichoke dip or anything with artichokes in it!


Jackie November 5, 2012 um 4:08 pm

Seriously. I could put them in every savory dish I make.


Julie @ Table for Two November 5, 2012 um 3:37 pm

You know, as much as a city girl I am, after going to Iowa and learning about the farming process and everything, I want some cage-free animals and I want farm-fresh eggs every morning and a goat and a cow. This gratin looks decadently creamy and delicious! I love au gratins!


Jackie November 5, 2012 um 4:09 pm

Once you get behind the scenes of a farm, it’s really eye opening. I want chicken as soon as I’m a bit more settled.


Stephanie @ Eat. Drink. Love. November 5, 2012 um 10:22 pm

Is there anything better than goat cheese?!! This looks yumtastic!


Anna @ hiddenponies November 5, 2012 um 10:42 pm

This looks like the best high-end comfort food, I love it! And I must confess I was turned off "farm fresh" by the eggs my sister always has that had some unpleasant surprises inside and feathers, blood, and poop still stuck to the outside πŸ™‚ I’m a city girl I guess!


Jamal November 6, 2012 um 1:41 am

Amazing! I love Goat Cheese.


Felicity Bowerman November 6, 2012 um 4:46 am

I’m so making this for Thanksgiving! Thanks for the recipe.


Gerry @ Foodness Gracious November 6, 2012 um 6:11 am

Redwood Hill cheese is the business. I tasted it at Foodbuzz and loved it! Awesome gratin!


Anna @ Crunchy Creamy Sweet November 6, 2012 um 6:20 am

Fabulous gratin, Jackie! Love the layers!


Ferra November 6, 2012 um 7:10 am

I would like to cooking, I want to make this for Thanksgiving but I have never cooked. Wish me luck.


Cherrie Taunton November 6, 2012 um 8:42 am

Hello Thanksgiving!


sara November 6, 2012 um 11:49 am

Yum! This looks amazing. Don’t think I’ve ever had sunchokes, I will have to take a look for them at the grocery!


Ashley – Baker by Nature November 6, 2012 um 11:53 am

I love everything about this dish!!! And I’m with you on wanting a goat BUT still living in the big city – a girl can dream, right?


RavieNomNoms November 6, 2012 um 12:12 pm

Helllooooo!! This looks good πŸ™‚


Chung-Ah | Damn Delicious November 6, 2012 um 3:33 pm

I would totally live in your loft with a rooftop chicken/goat farm! Wouldn’t that be a dream?!

And this dish is to die for! I can’t give up anything involving goat cheese!


Kiersten @ Oh My Veggies November 6, 2012 um 3:37 pm

When we went to the state fair a few weeks ago (hush!), I totally fawned over this exhibit of chicken houses. Is that what they’re called? Anyway, they were super fancy ones and I realized that I really need some hens in the backyard for fresh eggs and a fancy house to put them in. And adding artichokes to a potato gratin? Awesome!


Jackie November 7, 2012 um 10:40 am

I totally want some chickens. Seems a little more do-able than goats right now, but I’even looked into coops. Maybe someday πŸ™‚


Maggie November 6, 2012 um 9:50 pm

Chickens are great! We had few for a couple of years. Love, love, love getting eggs! You just have to keep them safe…especially in the city! If you do go to this blissful place of cheese and goats you must take pictures of Tater and goats!!


Jackie November 7, 2012 um 10:38 am

Of course! Although she seems to think goats are just malformed "doggies." Seems like a farm visit is a must!


Denise November 7, 2012 um 12:17 am

City life with some chickens, sounds like a great combination to me! And so does this mix of pototo artichoke and goat cheese: it looks so satisfying. Being a goat cheese lover, this is perfect for me!


Redwood Hill Farm November 7, 2012 um 8:56 am

Thanks, Jackie, for the delicious recipe using our goat cheese! We hope you can come visit our farm – we have goats AND chickens! Our Farm Tour weekends for 2013 will be May 11th and 12th, and June 8th and 9th. Watch our website for details! Hope to see you there!


Jackie November 7, 2012 um 8:59 am

I would love that! I have an aunt who lives in Sebastopol, I’ll have to coordinate a visit with those weekends πŸ™‚


Margaret November 8, 2012 um 11:24 am

Hi…I’m trying this now. But…when do you add the artichoke hearts and S&P?? I’m going to toss them in with the sunchokes and potatos since I doubt you’ll respond in the next 10 mins πŸ™‚
but, others may need to know too. If it’s yummy (like I know it must be!) I’ll remake for the family for the holidays. Thanks!


Jackie November 8, 2012 um 11:31 am

You add them with the cream at the end. I’ll fix is as soon as I get to a computer! (on my phone right now) thanks πŸ™‚


Margaret November 8, 2012 um 11:38 am

wow fast reply! thanks!


Coconut Saffron Scalloped Potatoes | The Shiksa Blog November 14, 2012 um 12:29 am

[…] Domestic Fits: Potato, Artichoke and Goat Cheese Gratin […]


John November 17, 2012 um 7:37 pm

What temperature should this bake at?


Jackie November 17, 2012 um 8:58 pm

400 πŸ™‚


mfc November 10, 2013 um 10:13 am

I want to make this, but I’m super annoyed that the recipe lists the potatoes in "cups" rather than how many potatoes should be used. GRRRRR. A pet peeve of mine.


Jackie November 10, 2013 um 10:21 am

Potato sizes vary wildly from region to region, while cups is a static measurement. If I say "two large russet potatoes" that may be 1 cup in places where potatoes are smaller and 4 cups in places where potatoes grow much larger. It helps with consistency.


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