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Potato Artichoke Gratin Recipe

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This recipe for Potato Artichoke Gratin, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laura Macy


4 lb yukon gold potatoes, peeled, thinly sliced (1/4 inch)
2 1/2 tsp sea salt
1/4 tsp plus 1/8 teaspoons white pepper, divided
2 medium onions, halved, sliced (1/4 inch)
1 can(s) artichoke hearts, drained, thinly sliced, 14 oz
1 3/4 c heavy whipping cream
1 c creme fraiche
1/8 tsp ground nutmeg
1 c shredded Gruyere cheese, 4 oz
1/2 c unseasoned dry bread crumbs
1 Tbsp butter, softened

1. Heat oven to 425 degrees F. Cook potato slices in a large pot of simmering salted water 8 to 10 minutes or until barely fork tender.
2. Butter a 13 x 9 inch (3 quart) glass baking dish. In a small bowl, stir together salt and 1/4 teaspoon of the pepper. Arrange one-fourth of the potato slices over bottom of dish. Sprinkle with one-fourth of the salt mixture. Cover with second layer of potatoes; sprinkle with one-fourth of the salt mixture. Top with onions and artichokes.
3. Repeat layering of potatoes and sprinkling of salt mixture twice.
4. In a medium bowl, whisk together cream, creme fraiche, nutmeg and remaining 1/8 teaspoon pepper. Pour over gratin. Bake 15 minutes.




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