CHEF JEFF — ONE BYTE AT A TIME: Artichoke-Potato Gratin

The dish is creamy, rich and flavorful.

Artichoke-Potato Gratin

2 cups grated Parmesan cheese

3 cups grated Gruyere cheese

3 pounds Yukon Gold potatoes, thinly sliced, divided

Salt, pepper

2 cloves garlic, minced

6 cups drained marinated artichoke hearts

1 quart heavy cream, divided

Heat oven to 350 degrees. Butter 15-by-11-inch baking dish. Combine cheeses in bowl. Line bottom of dish with ½ of potatoes, overlapping slices, forming rows in single layer. Season with ¾ teaspoon salt, ½ teaspoon pepper. Sprinkle over garlic. Add artichokes in single layer. Scatter 1/3 of cheese over artichokes. Drizzle over ½ of heavy cream. Put remaining potatoes in overlapping layer on cheese. Season with ½ teaspoon salt, ¼ teaspoon pepper. Drizzle over remaining cream. Sprinkle over remaining cheese. Cover dish with piece of foil buttered on one side. Bake until potatoes are soft. Uncover, continue to bake until cheese melts, is golden brown. Remove from oven, cool slightly before serving.

Yield: Serves 16.

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