Artichoke, Leek, and Potato Gratin

Adapted from Epicurious.com.

3 medium leeks, trimmed, halved lengthwise, thoroughly washed, and cut cross wise into 1 ½ inch pieces

Kosher salt

1/2 cup water

2 lbs Yukon gold potatoes (or russet)

¾ cup packed shredded Gruyere or Emmental cheese (about 3 ounces)

6 ounces water-packed artichoke hearts, drained and chopped

Pepper

1 to 1 ½ cups half-and-half

¼ cup parmesan cheese, finely grated

Preheat oven to 425 degrees F. Butter a large glass or casserole baking dish. In a medium saucepan over medium-high heat, combine leeks, ¼ teaspoon kosher salt, and ½ cup water. Cover, bring to a boil, then simmer, stirring occasionally, until tender, about 8 minutes. Drain and transfer leeks to a medium bowl. Let cool.

Thinly potatoes very thin either by hand or with a mandoline or food processor disk (much easier than by hand). Transfer to a large bowl and cover with cold water. Stir with hands to rinse, drain, then repeat. Pat potatoes dry.

Add Gruyere of Emmental cheese, artichokes, and salt and pepper to taste to the cooled leeks. Toss to combine.

Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Spoon ½ of leek mixture evenly over potatoes. Top with second layer of potatoes, then remaining leek mixture, then the rest of the potatoes. Slowly pour half-and-half over the top, enough to cove the mixture. Cover with foil.

Bake 45 minutes. Uncover, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are tender, about 15-20 minutes more.