Artichoke Dauphinoise Potatoes

• 3 pounds Russet Idaho Potatoes
• 1 1/2 quart Heavy Whipping cream
• 2 each Whole egg
• 2 cups Artichoke Heart, canned, drained, roughly chopped
• 1 1/3 cups Fresh Grated Parmesan Cheese
• Lemon Juice (2 whole lemons)
• 4 Finely chopped Garlic cloves
• 1 teaspoon Sea Salt
• 1 teaspoon Black pepper, freshly ground

Preparation

1 Heat oven to 350°F. Spray steamtable pan with pan release
2 Thinly slice peeled potatoes and place in cold water.
3 In a large bowl mix together cream, eggs, artichokes, 1 cup parmesan cheese, lemon juice, garlic, salt and pepper.
4 Stir in potatoes toss to mix completely. Pour into greased pan. Cover with plastic wrap and foil.
5 Bake at 350°F for 45 minutes. Uncover, sprinkle top with remaining 1/3 cup Parmesan and bake for 25-30 minutes or until top is golden brown and bubbly
6 Remove from heat and let cool for at least 15 minutes before slicing and serving. Or cool, cover, chill and reheat.

Source: Idaho Potato Commission