Ingredients

6 medium to large leeks (about 1 1/2 pounds; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces

2 teaspoons kosher salt

6 large russet (baking) potatoes (about 3 pounds), peeled

6 ounces imported Swiss cheese, such as Gruyère or Emmental, shredded (1 1/2 cups packed)

1 (11-ounce) jar water-packed artichoke hearts, drained and sliced

1 1/2 teaspoons freshly ground black pepper

2 cups half-and-half

1/3 cup Parmesan cheese, finely grated

Description

These Creamy Potatoes Would Be A Welcome Addition To Any Meal. Leftovers Reheat Nicely In The Microwave.

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