3 lg. Yukon Gold Potatoes, thinly sliced uniformly (preferably on a mandolin)
2 cans Artichoke Hearts, drained & quartered
Salt & Pepper, to taste
1½ c. Heavy Cream
1/2 c. Parmesan Cheese
1/2 c. Gruyere Cheese, shredded
Preheat oven to 425 degrees.
Arrange potatoes in a casserole dish seasoning each layer with salt & pepper.
Add artichokes & pour cream over all.
Bake for 45 minutes.
Combine the cheese & top the gratin.
Bake another 15 minutes.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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