Potato Gratin with Artichokes and Smoked Mozzarella

I made this dish at a housewarming party and even the super picky eaters adored it.

The artichokes lend a buttery flavor while the potatoes give it an earthy, heavy feel that make this a comfort dish that's also elegant and perfect for winter.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Potato Gratin with Artichokes and Smoked Mozzarella

Courtesy of 'Fields of Green' by Annie Somerville

1 Tbl extra-virgin olive oil

1 medium red onion, thinly sliced, about 2 cups

Salt and pepper

5 medium sized artichokes, trimmed and sliced, about 5 cups (I used frozen hearts and it was great)

6 garlic cloves, finely chopped

1 Tbl fresh lemon juice

2 Tbls chopped fresh herbs: parsley, marjoram, and thyme

1 cup heavy cream

1 cup milk

1 bay leaf

2 fresh sage leaves

2 fresh thyme sprigs

2 fresh marjoram or oregano sprigs

1/2 tsp peppercorns

1 1/2 lbs large potatoes

1/4 lb smoked mozzarella cheese, grated, about 1 1/2 cups

Heat the olive oil in a large skillet. Add the onion, 1/2 teaspoon salt, and a few pinches of pepper; saute over medium heat for about 5 minutes. Drain the artichokes and add to the onion along with the garlic, 1/2 teaspoon salt, and a few pinches of pepper. Saute for about 10 minutes, until the artichokes are tender, then add the tablespoon of lemon juice. When the artichokes and onion are cool, coarsely chop them and toss with half the chopped herbs.

While the onion and artichokes are sauteing, pour the cream and milk into a small saucepan; add the bay leaf and sage leave, the herb sprigs, and the peppercorns. Steep over low heat for 20 minutes. Pour through a strainer and season with 1/4 teaspoon salt.

Preheat the oven to 375 and lightly oil a 9x13 inch baking dish. Slice the potatoes thinly and lay one-third of them in the bottom of the dish, overlapping the slices and rows as you go. Sprinkle generously with salt and pepper; spread half the onion-artichoke mixture over the potatoes. Sprinkle with one-third of the cheese, make another layer of potatoes and sprinkle with salt and pepper. Follow with the remaining onion-artichoke mixture and one-third of the cheese. Top with a final layer of potatoes and pour the hot cream over .

Cover the dish and bake for 40 minutes. Sprinkle the remaining cheese and bake, uncovered for 15 minutes, until the potatoes are very tender. The gratin should be golden and a little crisp. Sprinkle with remaining chopped herbs just before serving.

Serve with a saute of winter greens.