Creamy Barley, Artichoke & White Bean Gratin | CookOS

Creamy Barley, Artichoke, & White Bean Gratin

Name: Creamy Barley, Artichoke & White Bean Gratin
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
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; 1 tbsp salt

This creamy barley, artichoke, and white bean gratin layers tender legumes and grains with tangy tomatoes under a crispy Gruyere-panko crust, delivering a satisfying vegetarian entrée that doubles as a standout side dish.

🌍American 🥗Vegetarian 🏷️Barley 🏷️Artichoke 🏷️White beans Gratin

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🏷️Gruyere cheese

Creamy Barley, Artichoke, & White Bean Gratin

Total

55 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

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
1 tbsp salt

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Instructions

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: Grains, Barley, 25 minutes. Cook now or schedule.
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. 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.

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Tips & Notes

Pro tips

Rinse barley thoroughly before using to remove excess starch and prevent a gummy texture in the finished gratin.
Drain canned tomatoes well to avoid excess liquid that will make the gratin watery; pat with paper towels if needed.
Toast the panko-Gruyere topping under the broiler for the final 1–2 minutes if needed to deepen browning without drying the filling.
Let the gratin rest 5 minutes after baking so it sets and holds together when portioned.

Substitutions

Canned diced tomatoes → Fresh diced tomatoes (drain excess moisture) or sun-dried tomatoes for deeper flavor
Sour cream → Greek yogurt or crème fraîche (equal ratio, stirs in smoothly)
Panko breadcrumbs → Regular breadcrumbs (slightly less crispy) or crushed crackers
White beans → Cannellini beans (identical) or chickpeas (slightly firmer texture)

Storage & make-ahead

Store cooled gratin covered in the refrigerator for up to 4 days; reheat covered in a 350°F oven for 15–20 minutes until warm through.

Common Questions

Can I make this gratin ahead of time?

Yes. Assemble the gratin in the baking dish, cover, and refrigerate up to 24 hours. Bake directly from cold, adding 5–10 minutes to the baking time.

What if I don't have Gruyere cheese?

Sharp cheddar, Emmental, or aged Gouda work well. Avoid mild cheeses, which won't provide enough flavor.

How do I know when the gratin is done?

The filling should bubble at the edges and the panko topping should turn golden brown. A fork inserted into the center should meet no resistance.

Can I use dried barley instead of rinsed barley?

The recipe calls for rinsed barley, typically pearl barley. If using pot barley or hulled barley, you may need to adjust cooking time in the gratin slightly longer.