Potato and Artichoke Gratin

Name: Potato and Artichoke Gratin
Yield: 8 to 10 Servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 cup chopped onion; 3 garlic cloves, minced; 2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices; 2 teaspoons chopped fresh thyme; 1 1/4 teaspoons salt; Freshly ground black pepper; 2 8-ounce packages frozen artichoke hearts, thawed, halved lengthwise; 1 1/2 cups whipping cream; 1 1/2 cup half and half

By Julie Mautner

February 28, 2003

Recipe notes