- 2 tabl (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 lenghtwise
- 1 1/2 cups whipping cream
- 1 1/2 cups half and half
- Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt butter in skillet over medium-high heat. Add onion and garlic; sauté until soft. Spread onion mixture in prepared dish. Top with half of potatoes. Sprinkle with teaspoon thyme, half of salt, and pepper. Arrange half of artichokes over potatoes. Repeat with remaining potatoes, thyme, salt, pepper, and artichokes. Pour cream and half and half over potatoes. Bake until potatoes are tender, about 1 hour. Cool slightly.