Boursin and Yogurt Artichoke Gratin
Boursin and Yogurt Artichoke Gratin
French and American gratins, pronounced “Grawh-tAHn”, range from dense, cheesy and cream-laden to light dishes made simply with a béchamel sauce.This artichoke gratin, satisfyingly filling yet not overly cheesy works well as a dip or topping for a tartine (open-faced sandwich).
The French cheeses used, Boursin and Gruyère, are commonly available in U.S. grocery stores. The unusual gratin ingredient is the Greek yogurt as a complementary creamy element. It also adds a hint of acidity that balances the sweetness of the artichoke hearts.
Yogurt is a source of B-6 and B-12 vitamins, vitamin D, potassium but Greek yogurt offers more protein, a more diverse probiotic profile and is thicker and creamier than most regular yogurt.
Boursin and Yogurt Artichoke Gratin
10-12 servings as an appetizer
Ingredients
- 4 ounces of low-fat cream cheese, softened
- 5.2 ounces (150 grams) herbed boursin cheese, softened (see substitutes below)
- 1 cup low-fat Greek plain yogurt
- ⅛ teaspoon cayenne (too much cayenne can mute the herb flavors)
- 4 ounces gruyère (about 1 ⅓ cups shredded), divided (see substitutes below)
- 2 (14-ounce) cans artichoke hearts, drained
Steps
- Preheat oven to 400°F and adjust a rack to the middle position.
- Place the cream and boursin cheese in a mixing bowl to let them warm up a bit. Shred the gruyère and add to the bowl.
- Drain the artichokes. Squeeze by hand the liquid from the artichokes. Doing this twice works best.
- Once the cheeses are soft enough to mix together with a large spoon, add the yogurt, cayenne, 1 cup of the gruyère (the rest is for a topping) and add the artichokes (break these up between your hands as you add them to the bowl).
- Mix all ingredients and spread mixture in an 8×8” baking dish or gratin dish. Sprinkle on the remaining gruyère and place in oven. Bake for 15 minutes or until bubbling. Turn on the broiler for 2-3 minutes to create a lovely, cheesy crust. Serve hot or warm (see serving ideas below).
Substitution and taste notes options:
- Salt: This is not a missing ingredient! There is salt because the ingredients have enough added sodium to enhance flavors and balance the taste profile.
- Yogurt: Greek yogurt adds tang and a thicker texture than typical yogurt. Often artichoke gratins or dips use lemon juice or zest for a fresh tang, but Greek yogurt does double duty.
- Boursin: This soft cow-milk French cheese is often made with parsley, chives, white pepper and garlic. Or add these ingredients to a soft-style goat cheese.
- Gruyère: A cow-milk cheese that melts well with nutty flavors. Can be replaced by other cheeses that melt well like fontina and have mild flavors. Strong flavored-cheese like cheddar overwhelm the artichoke and herb notes.
Love cheese? Here’s a few notes on enjoying cheese & French cheese passion:
- Top with some Panko or fresh bread crumbs that have been lightly softened with some butter or olive oil for a crunchy bread topping
- Serve as a dip with crackers, crostini or use as a topping for a sandwich tartine
- Toss in 3/4 cup of cooked spinach that has been well squeezed to remove any juices but add just a bit more cheese and yogurt to maintain the gratin texture
“Tout le gratin sera là!” = “Everybody who’s anybody will be there!”
About Me
The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking. 
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French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
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