The cheesy potato and artichoke casserole is a crispy side dish on the outside and soft on the inside.
They are perfect both in the oven and in the air fryer, ensuring a delicious result every time.
It is made without puff pastry but with only vegetables, eggs, and cheese.
It’s versatile, perfect as a side dish or main course, and every bite offers the joy of melting mozzarella making the dish irresistible.
Both are seasonal vegetables. Potatoes are a good source of vitamins potassium and fiber, which help support energy, digestion, and the immune system when consumed in moderation and prepared healthily.
Artichokes are rich in fiber, vitamins, minerals, and antioxidants, promoting digestion, helping maintain cholesterol and blood pressure levels, and supporting liver health.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for the Potato and Artichoke Casserole
- 10.5 oz potatoes
- 7 oz artichokes
- 4.2 oz cherry mozzarella balls
- 2 tbsps extra virgin olive oil
- 2 eggs
- 0.25 cup grated Parmesan cheese
Tools
- 1 Pot
- 1 Baking Pan
- 1 Air Fryer
- Parchment Paper
- 1 Slotted Spoon
Steps for the Potato and Artichoke Casserole
For a perfect preparation, WATCH THE VIDEO RECIPE
Start by cleaning the artichokes, remove the tough leaves, cut them in half and remove the inner fuzz and thorns, then slice them not too thinly; peel the potatoes and cut them into cubes or wedges, then blanch both vegetables for 3-5 minutes in lightly salted water, so they stay soft and not dry.
Drain them and transfer them to a bowl, season with the eggs, grated Parmesan, and halved cherry mozzarella balls, mix well to combine all the ingredients.
Pour into a baking pan lined with parchment paper and drizzle with a little extra virgin olive oil
Bake in the oven at 392°F for 25-30 minutes or cook the potatoes and artichokes in an air fryer at 356-374°F for 15-20 minutes, stirring halfway through cooking.
Serve immediately, hot, golden, and cheesy, perfect as a quick side dish or main course.
Storage
To store the potatoes and artichokes with cheesy mozzarella balls, let them cool and place them in an airtight container: at room temperature they last a few hours, in the fridge up to 1 day. Avoid freezing with the mozzarella already inside; if you want to freeze, only do so with the blanched vegetables and add fresh mozzarella when serving.
Before serving, reheat in the oven or air fryer for a few minutes.
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