Crispy & Creamy Sideway Potatoes with Artichoke Hearts

Ingredients

• 2 tablespoons olive oil
• 1 large leek (white and green parts) halved and sliced
• 2 cloves garlic
• 1 tablespoon fresh or dried thyme
• 1 tablespoon butter
• 3 pounds Yukon gold potatoes, unpeeled
• 1 teaspoon each salt and pepper
• 2 (12 ounces) jars of Reese Quartered Marinated Artichoke Hearts
• 4 ounces Gruyere cheese, shredded
• 2 cups whipping cream
• Fresh chives for garnish