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 <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> potatoes. Scatter one-third of the grated cheese mixture over the <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> artichokes, then drizzle over one-half of the heavy cream.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Arrange the remaining potatoes in a single, overlapping layer over <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> the cheese. Season with one-half teaspoon salt and one-fourth <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> teaspoon pepper. Drizzle over the remaining cream, then sprinkle <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> over the remaining cheese.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Butter the underside of a piece of foil to keep the cheese from <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> sticking, then cover the baking dish. Bake the gratin until the <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> potatoes are softened and almost completely cooked, 45 minutes to <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> an hour (a knife should easily pierce the potatoes). Uncover the <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> gratin and continue to bake until the cheese is melted and is <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> golden brown, 15 to 20 minutes. Remove from the oven and cool <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> slightly on a rack before serving.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Serves 12-16