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Potato Cauliflower Artichoke Bake – Rust Nutrition Services – Chew The Facts®

Potato Cauliflower Artichoke Bake – Rust Nutrition Services – Chew The Facts®

Everything you need to know about Zero Waste Cooking really boils down to buying less food, storing it properly, and using it all.

Use it All

Using what you have on hand falls under the “use it all” guideline. I was invited to a pot luck recently and everyone is invited to bring a dish. Rather than look for a new recipe and head to the grocery store for ingredients, I decided to throw a dish together with ingredients I already had in the kitchen. None of them were a large enough amount for a whole 8-serving side dish, so I combined them!

Often, I’ll simply add my ingredients into a Google search and see what pops up. Then I’ll modify the recipe further based on the other ingredients I have.

Had 4 Ingredients: A Vegetable Gratin is Born

I had about 6 small golden potatoes, a can of artichokes packed in water, a small head of cauliflower. I also had an open jar of Stonewall Kitchen’s Truffle Spread. I love this stuff. A little goes a long way on flavor, so I knew this would be a delicious addition to this dish. This wasn’t exactly a traditional gratin, but it was a delicious way to use up what I had.

And for anyone worried about the calories and carbs in a potato – let’s be clear. Potatoes are excellent sources of potassium and vitamin C (and antioxidant vitamin) and absolutely can be part of a healthy, balanced diet. Could you make this with only cauliflower and artichoke hears? Sure. But I vote for the potato layer if you have them on hand.

Let me know if you try it!

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Potato Cauliflower Artichoke Bake

Course Appetizer, Side Dish
Author Rosanne Rust MS RDN, www.rustnutrition.com


  • butter
  • 6 small golden potatoes
  • 1/4 cup Stonewall Kitchen Truffle Spread
  • 1 small head cauliflower
  • 14- ounce can artichokes hearts in water
  • 2-3 tbsp grated Parmesan cheese
  • 1 cup 2% milk
  • 1/3 cup panko or breadcrumbs
  • 1 tbsp olive oil
  • salt and pepper to taste


  • Butter a baking dish. Preheat oven to 425 F

  • Peel & thinly slice potatoes and line bottom of dish with them. Spoon the truffle spread over the potato layer and spread evenly.

  • Chop cauliflower and layer half of it over potatoes.

  • Chop the artichokes and add evenly over cauliflower layer. Top with remaining cauliflower.

  • Pour 1 cup of milk over vegetables. Add ground pepper and salt to taste. Top with grated cheese.

  • Mix 1/3 cup panko with 2 tablespoons of olive oil. Sprinkle over top of dish.

  • Cover with foil and bake for 45-60 minutes in a 425F oven