If you love artichokes there is no better time than now to enjoy it. Mild weather and rain at the perfect time has made this vegetable prolific this year, in fact there is a surplus on the market, so buy up and enjoy this delicate tasty vegetable during the spring months. This dish has a creamy flavorful texture that is the perfect comfort food for early spring meals. This dish appeals to all the senses, with a visually appealing brown crust, and an aroma that showcases the artichoke and cheeses present in this dish.
- 3 pounds of your favorite potatoes
- 2 cups grated parmesan cheese
- 3 cups grated Gruyere cheese
- 2 tsp minced garlic
- 6 cups drained marinated artichoke hearts
- 1 quart of cream
- salt and pepper
Preheat oven to 350 degrees.
Prepare a baking pan by spraying it with a cooking spray.
Mix Gruyere and parmesan cheeses together in a small bowl. Slice potatoes thinly, approximately 1/8 inch thick. Layer potatoes in the bottom of the baking pan, making sure to overlap slices, use approximately half of the potatoes.
Sprinkle salt and pepper on the potatoes and then sprinkle with garlic. Layer all of the artichoke hearts over the top of this, and sprinkle a third of the cheese and half the heavy cream.
Repeat with the remaining potatoes, adding more salt and pepper, cream, and the remainder of the cheese over the top.
Cover with a tent of foil over the top of your baking dish and bake 45-60 minutes or until the potatoes are soft enough to pierce with a fork. Uncover for the last 15 minutes to brown the cheese, then remove from the oven and let stand for 10 to 15 minutes before serving.