salad with balsamic glaze drizzle. Creamy, rich, flavorful gratin, perfectly baked with lovely browned areas.
Artichoke and Potato au Gratin
CHEESES 2 cups grated Parm / 3 cups grated Gruyere
POTATOES 3 pounds thin-sliced (about 1/8-inch), Yukon Gold
ASSEMBLY Layer in greased oblong baker 1/2 sliced potatoes rows overlapping; s/p; 2 minced gar/cl.
Add single layer 6 c drained marinated arti/hearts; 1/3 cheeses; drizzle w/ 1/2 QT h/cream; rest potatoes overlapping; s/p.
Drizzle w/ 1/2 qt h/cream; then rest cheese. Cover w/ buttered foil. Bake almost done 350 deg 45-60 min
(potatoes easily pierced w/ knife). Uncover; bake/melt cheese golden, 15-20 min. Cool slightly on rack before serving.