Scalloped Potatoes with Artichokes, Leeks, Endive and Fontina Cheese

-Preheat your oven to 425 degrees.

-Slice 2# potatoes into 1/8 inch thick slices using your food processor.

-Slice up 2 leeks and wash thoroughly in a colander with a bowl underneath until all dirt is removed.

-Chop up 2 tsp fresh rosemary and 1 head of endive.

-Melt 2 TBS butter in a Dutch oven over medium-high heat. 

-Add ½ tsp salt and the rosemary and cook for 30 seconds then add the endive and cook until just wilted.

-Add the potatoes and leeks, 1 cup low sodium chicken broth, 1 cup heavy cream, one 4 ounce jar drained artichoke hearts and 2 bay leaves and bring to a simmer. 

-Cover and reduce heat, simmer until potatoes are just tender, about 8-10 minutes.

-Discard the bay leaves.

-Transfer the potato mixture to a greased 8 x 8 baking dish, and sprinkle with 1 cup grated Fontina cheese.

-Bake until top is golden, about 30-40 minutes. 

-Let potatoes cool 10 minutes before serving.