Artichoke, Leek & Potato Gratin

  Posted on October 26, 2009  by Leslie Blythe  1 comment

A Great Gratin

There is nothing like a gratin in the autumn.  This one in particular is really good.  It has potatoes, leeks and artichokes.  My family is obsessed with artichokes.  You can serve this along side any type of meat, poultry or fish.

Enjoy!

Artichoke, Leek & Potato Gratin

Serves 8 – 10

6 medium to large leeks (about 1 ½ lbs; white and pale-green parts only),
trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces
2 tsp kosher salt
6 large russet (baking) potatoes (about 3 pounds), peeled
6 oz imported Swiss cheese, such as Gruyère or Emmental, shredded (1 1/2 cups packed)
1 (11 oz) jar water-packed artichoke hearts, drained and sliced
1 ½ tsp freshly ground black pepper
2 cups half-and-half
1/3 cup Parmesan cheese, finely grated

Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.

In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and let cool.

Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat. Layer potatoes between paper towels and pat dry.

Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.

Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.

Bake 40 minutes. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve warm.