fingerling potato gratin dauphinoise with sunchokes and artichokes

stats:

yield: makes  1  10” gratin pie

what you need:

1 1/2 pound fingerling potatoes (i.e., Peruvian, French fingerlings, Rose Finn, Red Thumb), thinly sliced
1/2 pound sunchokes, peeled and thinly sliced
3 large beautiful artichoke hearts, steamed, cooled, and thinly sliced rondelle
olive oil (as needed)

grapeseed oil (as needed)|
4 garlic cloves, smashed and minced
2 shallots, thinly sliced
1/8 cup dry white wine
1 bouquet garni (fresh sage, fresh thyme sprigs, 1 bay leaf, and Italian parsley)
2 cups heavy cream
freshly ground black pepper (as needed)
kosher salt (as needed)

2 ounces grated parmesan cheese
5 ounces grated Gruyère cheese Read the rest of this entry »