Artichoke-Potato Gratin

INGREDIENTS  

• 1 T. extra-virgin olive oil
• 1 medium leek, white and light green parts only, diagonally sliced ½ inch thick
• 1½ cups heavy cream
• 1 cup reduced-fat milk, divided
• ½ t. salt
• 1 T. cornstarch
• 2 cups finely grated Parmesan cheese, divided
• 1 (14 ounce) can artichoke hearts, rinsed
• 2 ½ pounds russet potatoes, peeled and sliced ⅛ inch thick
• ¾ teaspoon ground pepper
• 2 T. capers, rinsed and patted dry

DIRECTIONS  

1. Preheat oven to 325°F. 
2. Coat a 9-by-13-inch baking dish with cooking spray.
3. Heat oil in a medium skillet over medium-high heat. Add leek and cook, stirring, until wilted and browned in a few spots, 2 to 3 minutes. Transfer to a plate to cool.
4. Combine cream, ¾ cup milk and salt in a medium saucepan and heat over medium heat until steaming. Whisk the remaining ¼ cup milk and cornstarch in a small bowl until smooth. Whisk the cornstarch mixture into the cream mixture and cook, whisking, until slightly thickened, 2 to 3 minutes. Remove from heat. Add 1¾ cups Parmesan and stir until melted.
5. Coarsely chop artichokes and pat dry. Arrange one-fourth of the potatoes in the prepared baking dish. Season with ¼ t. pepper and top with half the artichokes. Layer on another fourth of the potatoes, half of the leek and half the capers. Layer on another fourth of the potatoes and season with ¼ t. pepper. Top with the remaining leek, artichokes, capers and potatoes and season with the remaining ¼ t. pepper. Pour the cheese sauce over the top and press with the back of a wooden spoon. Sprinkle with the remaining ¼ cup Parmesan.
6. Bake until the top is golden brown and the potatoes are tender, about 1 hour 25 minutes. Let stand at room temperature for 10 minutes before serving.

Recipe Author: Eating Well