-Preheat your oven to 425 degrees.
-Slice 2# potatoes into 1/8 inch thick slices using your food processor.
-Slice up 1 onion.
-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 onions along with the following:
1 cup low sodium chicken broth
1 cup heavy cream
One 4 ounce jar drained artichoke hearts
2 bay leaves
-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.