Artichoke Potato Gratin Recipe

Ingredients for Artichoke Potato Gratin

• Gruyere Cheese
• Half And Half Cream
• Yukon Gold Potatoes
• Marinated Artichoke Hearts
• 1 teaspoon salt
• Dried Thyme
• Ground Pepper

How to Make Artichoke Potato Gratin

1. Preheat oven to 375°F (190°C).
2. In a medium-large saucepan, combine 2 cups heavy cream, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Bring the cream mixture to a gentle simmer over medium heat.
4. Add 2 pounds thinly sliced Yukon Gold potatoes to the simmering cream. Cook for 10 minutes, or until slightly softened.
5. Stir in 14 ounces (one can, drained) of artichoke hearts. Return to a simmer, then pour the entire mixture into a greased 9x13 inch baking dish.
6. Evenly top with 1 1/2 cups shredded Gruyère cheese (or your favorite cheese).
7. Bake for 45-55 minutes, or until the top is golden brown and bubbly, and the gratin is heated through.
8. Let the gratin stand for 10-15 minutes before serving to allow it to set slightly.