Artichoke Potato Gratin

1. Preheat over to 375 degrees.

2. In medium-large pan, add half & half, thyme, salt and pepper; bring to a simmer.

3. Add sliced potatoes and simmer 10 more minutes.

4. Add artichokes, bring back to a simmer, and pour entire mixture into 9x13 baking dish. Top evenly with cheese.

5. bake 45-55 minutes until top is golden and gratin is bubbling.

6. Let stand 10-15 minutes to set.

7. Serve.

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Nutrient	Quantity
Total fats	137.3639 g
Protein	178.1493 g
Carbohydrates	54.4588 g
Energy	2182.7038 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.8727 g
Water	808.5694 g
Aspartic acid	6.5304 g
Calcium, Ca	4834.5412 mg
Lutein + zeaxanthin	5.221 g
Fiber, total dietary	0.347 g
Carotene, beta	163.049 g
Niacin	3.6527 mg
Vitamin A, RAE	1212.0225 g
Arginine	3.8526 g
Riboflavin	2.8234 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	23.701 g
Sodium, Na	3561.8393 mg
Fatty acids, total saturated 16:1 undifferentiated	3.0817 g
Total lipid (fat)	137.3639 g
Manganese, Mn	0.2325 mg
Fructose	0.0026 g
Proline	15.3374 g
Fatty acids, total saturated 16:0	37.0076 g
Fatty acids, total saturated 8:0	1.5 g
Sucrose	0.0002 g
Choline, total	295.4472 mg
Sugars, total	30.433 g
Serine	6.8119 g
Fatty acids, total saturated 10:0	3.1775 g
Fatty acids, total saturated 18:0	10.2723 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.9571 mg
Selenium, Se	112.3764 g
Ash	25.6124 g
Vitamin D	95.04 IU
Fatty acids, total saturated 18:1 undifferentiated	36.1995 g
Pantothenic acid	4.9054 mg
Phenylalanine	6.9074 g
Copper, Cu	0.8037 mg
Betaine	4.1624 mg
Thiamin	0.8358 mg
Retinol	1198.88 g
Methionine	3.2562 g
Iron, Fe	4.028 mg
Carbohydrate, by difference	54.4588 g
Phosphorus, P	3681.841 mg
Folate, total	97.1755 g
Tocopherol, gamma	0.0754 mg
Fatty acids, total saturated 4:0	4.415 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	0.23 g
Alanine	3.8008 g
Cholesterol	577.9333 mg
Valine	8.8898 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	5.4167 g
Glycine	2.1158 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	14.1639 g
Zinc, Zn	22.4296 mg
Isoleucine	6.3888 g
Fatty acids, total saturated 12:0	3.8351 g
Fatty acids, total polyunsaturated	7.5632 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	12.2966 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	4255.4412 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	97.1755 g
Tryptophan	1.6684 g
Vitamin C, total ascorbic acid	4.7004 mg
Phytosterols	1.058 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	2.6159 g
Tyrosine	7.0386 g
Vitamin B-12	11.6187 g
Vitamin K (phylloquinone)	13.9612 g
Fatty acids, total saturated	80.0791 g
Histidine	4.4251 g
Fatty acids, total monounsaturated	42.2058 g
Threonine	4.3158 g
Folate, food	97.1755 g
Vitamin D (D2 + D3)	2.376 g
Cryptoxanthin, beta	0.2875 g
Vitamin D3 (cholecalciferol)	2.376 g
Vitamin E (alpha-tocopherol)	2.4861 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	283.2998 mg
Lysine	10.7349 g
Potassium, K	2054.6128 mg
Cystine	1.2054 g
Fluoride, F	17.7933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Gruyere cheese	3 cups	1635.48	1.4256	128.0664
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
thyme	0.5 teaspoon	0.404	0.0978	0.0067
artichoke heart	8 ounces	201.7333	0	1.1333
yukon gold potato	2 lbs	201.7333	0	1.1333
half cream	2.5 cups	342.2	52.2	8.12