Name: Potato and Artichoke Gratin
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 tbsp. unsalted butter; 1 1/2 lb. leeks; 1 medium onion; 2 clove garlic; 1 tbsp. fresh thyme; 8 oz. Gruyère; 1 can water-packed artichoke hearts; 3 lb. russet potatoes; 2 c. heavy cream; 1/4 c. grated Parmesan

Step 1Heat oven to 425 degrees F. Butter a 3-quart or 9- by 13-inch baking dish.

Step 2Melt butter in a large skillet over medium heat. Add leeks and onion, season with 3/4 teaspoon salt, 1/2 teaspoon pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in garlic and thyme and cook for 3 minutes; remove from heat. Add cheese and artichokes to leek mixture and toss to combine.

Step 3Peel and thinly slice potatoes (about 1/8 inch thick). Layer one-third of potatoes in prepared baking dish, then top with half artichoke mixture; repeat. Top with remaining potatoes. Pour heavy cream over potatoes; press gently to submerge. Sprinkle with Parmesan.

Step 4Tightly cover dish with foil, place on a rimmed baking sheet (to catch any drips) and bake for 40 minutes. Remove foil and bake until potatoes are tender and top is golden brown, 15 to 20 minutes more. Let gratin rest for at least 5 minutes before serving.

Potato and Artichoke Gratin

Ingredients

Directions

Recipe Headquarters