Cook Time:1 hr 10 mins
Ingredients:
2 Tablespoons Olive Oil
1 Large Onion, Peeled & Diced
2 Cups Diced Thawed Frozen Artichokes
2 Garlic Cloves, Minced
1 Tablespoon Fresh Thyme, Minced
3 Pounds Russet Potatoes, Peeled
Salt & Pepper to Taste
2 Cups Shredded Asiago Cheese
2 1/2 Cups Heavy Cream
1/2 Cup Grated Pecorino Romano Cheese
Directions:
Preheat the oven to 400 degrees F. and lightly butter a 13 x 9 inch
casserole dish.
Heat the olive oil over medium heat and then cook the onions and
artichokes until the vegetables are soft and beginning to brown, about
8 minutes, stirring often.
Add the garlic, stir, and cook another minute or two until fragrant.
Remove from the heat, and stir in the thyme.
Slice the potatoes 1/8 th of an inch thick and layer one third of the
potatoes in the baking dish.
Season with salt and pepper, then top with half the artichoke mixture,
and half the Asiago cheese.
Repeat this layer once more, then finish with a layer of potatoes.
Pour the cream over the potatoes, pushing them down gently to coat
with the cream.
Sprinkle the potatoes with the grated Pecorino Romano cheese.
Cover the casserole with foil, then bake on a rimmed baking sheet (to
catch any drips) for 45 minutes.
Remove the foil, and bake another 15 to 20 minutes, or until the
potatoes are fork tender and the casserole is bubbly and golden brown.
Let rest 5 to 10 minutes before serving.
Credit: Italian Food Forever