Dear SOS: A large group of us descended from the higher elevations of the Cuyamaca Mountains in San Diego County, a little grungy from camping and hiking. No matter: We received excellent service during lunch at Jeremy’s on the Hill, just a few miles outside of Julian. Everyone, from the professional chef/fancy hotel executive to the foodies to the children who ate off the kids’ menu, thoroughly enjoyed their meals. I, however, had the wise sense to order the waitress’ favorite, the artichoke-potato au gratin, which came with broccolini and a house salad with balsamic reduction.
The artichoke-potato au gratin was one of the best dishes many of us had ever had (yes, I shared). Seriously. It was creamy, rich, flavorful and perfectly baked with lovely browned areas throughout. True, we were famished and, true, we had been camping, but still, we know good food when we eat it. Might you be able to acquire this recipe for us?
Dear Gwen: Chef Jeremy Manley was happy to share his wonderfully rich and filling recipe for artichoke and potato au gratin, which we’ve adapted here.