Potatoes and Artichokes au Gratin

By t1bishop

Hands on: 15 minutes Total time: 1hour, 45 minutes Serves: 8
The goddess tweaked a recipe created by chef Mary Pagan of the Culinary Center of Monterey, Calif., in the heart of artichoke country. Serve as a dinner side dish or as part of an elegant brunch.

Ingredients

• 1 cup heavy cream
• 1 1/2 cups whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/8 teaspoon freshly ground
• nutmeg
• 2 pounds potatoes, washed, dried and thinly sliced
• 3 cups quartered or sliced artichoke hearts (214-ounce cans, drained)
• 8 ounces Gruyere or Swiss
• cheese, grated

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees. In a saucepan combine the cream, milk, salt, pepper and nutmeg. Bring to a simmer.
Meanwhile, coat a 2- or 3-quart casserole with cooking spray.
Arrange a third of the potato slices in the bottom of the dish. Top with
half the artichoke hearts. Sprinkle with a third of the cheese. Arrange
another layer of potato slices, using half the remaining potatoes.
Top with all the remaining artichoke hearts and half the remaining cheese. Top with the remaining potato slices. Pour the cream mixture over the potatoes. Press down on the potatoes to make the ingredients compact.
Bake for 1hour to 1hour, 15minutes, until potatoes are tender. In
the first 30 minutes, press down on the potatoes every 10 minutes or so to submerge them in the liquid. In the last 15 to 20 minutes of baking time, sprinkle with the remaining cheese.
Remove from the oven and allow to rest 15 to 20 minutes before serving.