POTATO ARTICHOKE GRATIN

Potato Artichoke Gratin image

Provided by Melissa Straub

Time 1h5m

Number Of Ingredients 11

4 lb yukon gold potatoes, peeled, thinly sliced (1/4 inch)
2 1/2 tsp sea salt
1/4 tsp plus 1/8 teaspoons white pepper, divided
2 medium onions, halved, sliced (1/4 inch)
1 can(s) artichoke hearts, drained, thinly sliced, 14 oz
1 3/4 c heavy whipping cream
1 c creme fraiche
1/8 tsp ground nutmeg
1 c shredded Gruyere cheese, 4 oz
1/2 c unseasoned dry bread crumbs
1 Tbsp butter, softened

Steps:

1. Heat oven to 425 degrees F. Cook potato slices in a large pot of simmering salted water 8 to 10 minutes or until barely fork tender.
2. Butter a 13 x 9 inch (3 quart) glass baking dish. In a small bowl, stir together salt and 1/4 teaspoon of the pepper. Arrange one-fourth of the potato slices over bottom of dish. Sprinkle with one-fourth of the salt mixture. Cover with second layer of potatoes; sprinkle with one-fourth of the salt mixture. Top with onions and artichokes.
3. Repeat layering of potatoes and sprinkling of salt mixture twice.
4. In a medium bowl, whisk together cream, creme fraiche, nutmeg and remaining 1/8 teaspoon pepper. Pour over gratin. Bake 15 minutes.
5. Meanwhile, in a small bowl, stir together cheese and bread crumbs. After 15 minutes of baking, sprinkle gratin with bread crumb mixture; dot with butter.
6. Bake an additional 20 to 25 minutes or until golden brown and bubbling.