Tangy Marinated Artichoke & Cheddar Casserole with Crispy Baguette Layers

Introduction

This elegant casserole showcases tangy marinated artichoke hearts as the centerpiece, crowned with a golden, bubbly layer of melted sharp Cheddar. Alternating layers of scallions, crusty baguette cubes, and creamy cheese create a harmonious balance of textures—crisp edges from the baguette, rich molten cheese, and the bright, zesty tang of artichokes. A perfect make-ahead dish for gatherings or a comforting weeknight meal, it balances indulgence with fresh, vibrant flavors.

Ingredients (Serves 6–8)

• 14 oz (400g) jarred marinated artichoke hearts (best-quality, strained and rinsed if needed; see tip below)

• 1 medium baguette (about 12 inches), cut into ½-inch cubes (yield: ~4 cups)

• 1½ cups (120g) sharp Cheddar cheese, freshly grated (divided)

• 2 medium scallions, white and green parts separated; white parts finely diced, green parts sliced into ¼-inch rounds

• 2 large eggs, lightly beaten

• ½ cup (120ml) heavy cream or whole milk

• 2 tablespoons extra-virgin olive oil

• ¼ teaspoon salt (or to taste)

• Freshly ground black pepper (generous pinch)

Key Preparation Tips

• Artichoke Rinse: Taste marinated hearts before using. If overly acidic, rinse under cold water for 1–2 minutes, then pat dry with paper towels to prevent excess moisture in the casserole.

• Baguette Prep: For maximum crispiness, ensure baguette cubes are dried slightly before roasting (blot with paper towels if needed).

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch (23×23cm) baking dish with olive oil or non-stick spray.

2. Roast Baguette Cubes

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add baguette cubes and cook, stirring occasionally, until edges turn golden and crisp (3–4 minutes). Transfer to a plate to cool slightly.

3. Sauté Scallion Whites

In the same skillet, add remaining 1 tablespoon olive oil. Sauté diced scallion whites for 1 minute until fragrant. Add drained artichoke hearts and toss gently to coat with oil. Season with a pinch of salt and pepper. Cook 2 minutes to release excess moisture.

4. Mix Egg-Cheese Base

In a bowl, whisk eggs and heavy cream/milk with salt and pepper until smooth.

5. Assemble the Casserole

• Spread half the artichoke mixture evenly over the bottom of the baking dish.

• Sprinkle with ½ cup grated Cheddar, then a layer of roasted baguette cubes.

• Top with scallion green rounds and remaining Cheddar.

• Repeat layers: artichokes → cheese → baguette → scallions. End with a final layer of Cheddar on top.

• Pour the egg-cream mixture over the top layer, ensuring it seeps into all crevices.

6. Bake to Perfection

Cover the dish loosely with foil and bake for 25 minutes. Remove foil, bake another 10–15 minutes until the top is golden, bubbly, and the center is set (a toothpick inserted near the center comes out clean).

7. Rest & Serve

Let the casserole rest for 5 minutes before slicing. Garnish with extra scallion greens for a fresh pop of color. Pair with a crisp green salad or light broth for a complete meal.

Pro Tip: For a deeper flavor, use aged Cheddar or add a sprinkle of garlic powder to the egg mixture. The result? A golden, cheesy showstopper with every bite balancing tang, crispness, and creamy richness.