Artichoke Dauphinoise Potatoes | Idaho Potato Commission

Ingredients

• 3 pounds Idaho® Russet 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