Name: Artichoke-Potato Gratin
Total time: 1 h 15 min
Yield: Serves 8 to 10
Ingredients: 2 tablespoons unsalted butter; 1 onion, halved and sliced thin; 3 pounds russet potatoes, peeled and sliced 1/8 inch thick; 2 cups heavy cream; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 2 (9-ounce) boxes frozen artichokes, thawed and chopped; 2 cups shredded Gruyère cheese

Why This Recipe Works

This Artichoke-Potato Gratin is a combination of hot artichoke dip and scalloped potatoes that goes especially well with a holiday ham. While we prefer frozen artichokes in this recipe, two 8-ounce cans of artichokes can also be used here, although the texture of the artichokes may be mushy. If you don’t own a mandoline and don’t want to slice the potatoes with a knife, a cheese plane can be used to make the appropriate-size slices.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Stir in potatoes, cream, salt, and pepper and bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are almost tender, about 15 minutes. Stir in artichokes and 1 cup cheese and transfer to 13 by 9-inch baking dish.

Sprinkle with remaining cheese and bake until golden brown and potatoes are completely tender, about 20 minutes. Let cool 10 minutes. Serve.