Artichoke and Potato Au Gratin

2 cups grated Parmesan cheese

3 cups grated Gruyere cheese

3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided

Salt, pepper

2 cloves garlic, minced

6 cups drained marinated artichoke hearts

1 quart heavy cream, divided

Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish

with butter.

In a medium bowl, combine the Parmesan and Gruyere cheeses.

Line the bottom of the baking dish with one-half of the sliced

potatoes, overlapping the slices and forming rows to make a single

layer.

Season the potatoes with three-fourths teaspoon salt and one-half

teaspoon pepper, or to taste. Sprinkle over the garlic.

Add the artichoke hearts, arranging them in a single layer over the

potatoes. Scatter one-third of the grated cheese mixture over the

artichokes, then drizzle over one-half of the heavy cream.

Arrange the remaining potatoes in a single, overlapping layer over

the cheese. Season with one-half teaspoon salt and one-fourth

teaspoon pepper. Drizzle over the remaining cream, then sprinkle

over the remaining cheese.

Butter the underside of a piece of foil to keep the cheese from

sticking, then cover the baking dish. Bake the gratin until the

potatoes are softened and almost completely cooked, 45 minutes to

an hour (a knife should easily pierce the potatoes). Uncover the

gratin and continue to bake until the cheese is melted and is

golden brown, 15 to 20 minutes. Remove from the oven and cool

slightly on a rack before serving.

Serves 12-16