This ain’t your grandma’s gratin. While we love a classic example filled with potatoes, cream, and cheese, this vegetable-focused dish has won our hearts. Tender white beans, toothsome barley, tangy tomatoes, and sweet artichokes come together under a crispy blanket of panko breadcrumbs and Gruyere cheese. Serve this as a filling vegetarian entree or a multifaceted side dish alongside chicken or lamb chops.
Creamy Barley, Artichoke, & White Bean Gratin
Ingredients
- 1 cup barley, rinsed
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (15 oz) can white beans, drained and rinsed
- 1 (14 oz) can diced tomatoes, drained
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- ¼ cup sour cream
- 3 oz Gruyere cheese, divided
- ½ cup panko bread crumbs
Directions
1) Place 1 cup barley and 1 tbsp salt in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Grains, Barley, 25 minutes
2) Meanwhile, stir together 1 can artichoke hearts, 1 can white beans, 1 can diced tomatoes, 1 tbsp olive oil, ½ tsp garlic powder, ¼ tsp red pepper flakes, and ½ tsp salt in a Suvie pan. Place pan in the bottom zone of Suvie, input settings and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 30 minutes
Top Zone: None
3) After the cook, remove pans from Suvie. Drain barley and stir into the white bean mixture along with ¼ cup sour cream and half the Gruyere. Season to taste with salt and pepper. Sprinkle remaining Gruyere and ½ cup panko over the top of the gratin. Return pan to Suvie and Roast at 400°F for 12-15 minutes or until topping is golden brown, watching closely to avoid burning.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 550, Total Fat 14g, Total Carbohydrates 82g, Total Sodium 1330mg, Total Protein 25g.
