artichoke & potato au gratin

Chef Jeremy Manley was happy to share his wonderfully rich and filling recipe for artichoke and potato au gratin, which we’ve adapted below. Jeremy’s artichoke and potato au gratin.

ingredients:

• 2 cups grated Parmesan cheese
• 3 cups grated Gruyere cheese
• 3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
• Salt, pepper
• 2 cloves garlic, minced
• 6 cups drained marinated artichoke hearts
• 1 quart heavy cream, divided

directions:

1. Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.
2. In a medium bowl, combine the Parmesan and Gruyere cheeses.3. Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.
3. Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.
4. Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.
5. Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.

note:

1. Total time: 1 hour, 45 minutes
2. Servings: 12 to 16
3. Note: Adapted from Jeremy’s on the Hill in Julian, CA