Method

Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.

Cut the leeks in half, lengthwise, and slice into two inch pieces, using the white and a bit of the pale green. Put in a colander and wash, breaking apart the pieces.  This is the easiest way to wash the grit from leeks.

In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon salt, and 2/3 cup water. Cover and bring to a boil.  Once the water is boiling, immediately reduce heat to a simmer.  Cook, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and set aside to cool.

Using food processor slicing disk or better yet the elegant mandoline, thinly slice potatoes. Put in a large bowl with enough cold water to cover so potatoes don't turn color. Mix gently with hands to break apart slices.  Rinse and drain to remove excess starch.  Repeat this once more time.  You are eliminating excess starch. 

Layer potatoes between paper towels and pat dry. When very, very dry,, put in bowl.  Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons salt and gently toss to combine.  Gently, gently to not break apart potatoes.

Layer 1/3 of the potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil. Bake in preheated oven for 40 minutes.

Remove foil, sprinkle Pecorino cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve immediately.

Serves: 8 - 10

Contributor: pat ciesla

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