Artichoke-and-Yukon Gold Potato Gratin

Artichoke-and-Yukon Gold Potato Gratin
by Randy Peasley from Hotel Loretto, Santa Fe, CA via Leite's Culinaria

1 lemon
4 small artichokes
2/3 cup heavy cream
1 teaspoon garlic, finely chopped (about 1 medium clove)
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
6 medium Yukon Gold potatoes
4 ounces Asiago cheese, grated (I used cave-aged Gruyere, because it's
my favorite)

1. Juice the lemon and add the juice to a pot of salted water. Bring
to a boil Reserve the used halves of the lemon. Trim the bottom of the
artichokes and peel off the outer leaves. Cut off the top 2/3 of the
artichoke, and the stem at the artichoke's base. With a paring knife,
hollow out the center of the artichoke, scraping away all traces of
the leaves and the fuzzy choke, then trim the tough peel off the base
of the artichoke. Only the heart should remain. Rub the hearts with
the reserved lemon halves

2. Slice the artichoke hearts 1/8 inch thick, and blanch in the lemon
water until tender, about 5 minutes. After they are cooked, shock the
slices in an ice bath and drain. Combine the cream garlic, salt, and
pepper in a saucepan. Bring to a simmer and let reduce slightly. Peel
the potatoes and slice 1/8 inch thick. To prevent discoloration, hold
them in cold water until you are ready to use.

3. Preheat the oven to 350°F (180°C). Brush a 5-by-8-inch loaf pan
with olive oil. Drain the potatoes and layer 1/4 of them in the loaf
pan. First setting aside about 3 tablespoons of the cheese, sprinkle
1/3 of the remainder over the potatoes. Put 1/3 of the artichokes on
top of the cheese. Repeat layering the potatoes, cheese, and artichoke
chokes, in that order, two more times. Cover with a final layer of
potatoes and pour the cream mixture over everything. Cover the pan
with foil and bake for 35 to 40 minutes or until the potatoes am
tender. Remove the foil, sprinkle the gratin with the 3 tablespoons
cheese that you set aside earlier, and return the gratin to the oven
for another 5 minutes or until the cheese has browned.

4. After you take the gratin out of the oven, let it rest for 10 to 15
minutes before cutting. Run a knife around the sides of the pan to
loosen the gratin, cut it into four servings, and remove the slices
with a spatula.