3rd Place: Artichoke and Potato Au Gratin
Leona S. Patterson; San Diego, CA
2 cups grated Parmesan cheese
3 cups grated Gruyère cheese
3 pounds Yukon Gold potatoes, thinly sliced (1/8”), divided
Salt & pepper, to taste
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided
Heat oven to 350° F. Grease 15x11-inch baking dish with butter. In medium bowl, combine Parmesan and Gruyère cheeses. Line bottom of baking dish with half of the sliced potatoes, overlapping slices and forming rows to make a single layer. Season potatoes with salt and pepper. Sprinkle garlic over potatoes.
Add artichoke hearts, arranging them in a single layer over the potatoes. Scatter 1/3 of grated cheese mixture over artichokes, then drizzle half of heavy cream over artichokes.
Arrange remaining potatoes in a single, overlapping layer over cheese. Sprinkle layer with salt and pepper. Drizzle remaining cream over potatoes. Sprinkle remaining cheese over casserole.
Butter underside of foil to keep cheese from sticking, then cover baking dish with foil. Bake gratin until potatoes are softened and almost completely cooked (45 minutes to an hour). Uncover gratin and continue to bake 15 to 20 more minutes, or until cheese is melted and is golden brown. Remove from oven and cool slightly on rack before serving.