Artichoke & Potato Au Gratin
- 2 C grated Parmesan Cheese
- 3 C grated Gruyere Cheese
- 3 Lbs Yukon Gold potatoes, thinly sliced (1/8") divided
- 2 Cloves Garlic, minced
- 6 C drained marinated Artichoke Hearts
- 1 Qt Heavy Cream, divided
Heat the oven to 350o. grease a 15" x 11" baking dish with butter.
In a medium bowl, combine the Parmesan and Gruyere cheeses.
Line to bottom of the baking dish with 1/2 of the sliced potatoes, overlapping the slices and forming rows to make a single layer.
Season the potatoes with 3/4 tsp salt and 1/2 tsp of pepper or to taste. Sprinkle over the garlic.
Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter 1/3 the grated cheese mixture over the artichokes, then drizzle over 1/2 of the heavy cream.
Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with 1/2 tsp of sale and 1/4 tsp of pepper. Drizzle over the remaining cream, then sprinkle the remaining cheese.
Butter the underside of a piece of foil, then cover the baking dish. Bake until the potatoes are softened and almost completely cooked, about 45-60 minutes. Uncover and continue to bake until the cheese is melted and is golden brown, about 15-20 minutes. Remove from oven and cool slightly on a rack before serving.