Artichoke-Potato Gratin

By calypan

from Cook's Country

Ingredients

• 2 tablespoons unsalted butter
• 1 onion, halved and sliced thin
• 3 pounds russet potatoes, peeled and sliced 1/8 inch thick
• 2 cups heavy cream
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 (9-ounce) boxes frozen artichokes, thawed and chopped
• 2 cups shredded Gruyère cheese

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Stir in potatoes, cream, salt, and pepper and bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are almost tender, about 15 minutes. Stir in artichokes and 1 cup cheese and transfer to 13 by 9-inch baking dish.


2. Sprinkle with remaining cheese and bake until golden brown and potatoes are completely tender, about 20 minutes. Let cool 10 minutes. Serve.