Artichoke, Leek, and Potato Gratin
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
These Creamy Potatoes Would Be A Welcome Addition To Any Meal. Leftovers Reheat Nicely In The Microwave.
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