Potato Artichoke Gratin

Original cookbook page 37

This gratin has all of the craveable flavors of artichoke dip in a more sophisticated form. Serve it alongside anything roasted this season.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium leek, white and light green parts only, diagonally sliced ¼ inch thick
• ½ cup heavy cream
• 1 cup reduced-fat milk, divided
• ½ teaspoon salt
• 1 tablespoon cornstarch
• 2 cups finely grated Parmesan cheese, divided
• 1 (14-ounce) can artichoke hearts, rinsed and drained
• 2½ pounds russet potatoes, peeled and sliced ⅛ inch thick
• ¾ teaspoon ground pepper, divided
• 2 tablespoons capers, rinsed and patted dry

Instructions

1. Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a medium skillet over medium-high heat. Add leek and cook, stirring, until wilted and browned in a few spots, 2 to 3 minutes. Transfer to a plate to cool.
3. Combine cream, ½ cup milk and salt in a medium saucepan and heat over medium heat until steaming. Whisk remaining ½ cup milk and cornstarch in a small bowl until smooth. Whisk cornstarch mixture into cream mixture and cook, whisking, until slightly thickened, 2 to 3 minutes. Remove from heat. Add 1¼ cups Parmesan and stir until melted.
4. Coarsely chop artichokes and pat dry. Layer potatoes, pepper, artichokes, leek, and capers in prepared baking dish in specified pattern, ending with potatoes on top.
5. Pour cheese sauce over top and press with back of wooden spoon. Sprinkle with remaining ¾ cup Parmesan.
6. Bake until top is golden brown and potatoes are tender, about 1 hour 25 minutes. Let stand 10 minutes before serving.