Potato and Artichoke Rosti

• 2 12 lbs baking potatoes (about 4 large)
• 34 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons olive oil
• 1 cup shredded fontina (4 ounces, I use Fontina) or 1 cup mozzarella cheese (4 ounces, I use Fontina)
• 8 14 ounces marinated artichoke hearts, rinsed, well-drained and sliced

1. Heat oven to 400 degrees.
2. Peel and coarsely shred potatoes; pat dry with paper towels.
3. Toss with salt and pepper.
4. In nonstick 10 inch skillet with heat-safe handle, heat 1 tablespoon oil over medium heat.
5. Working quickly, add half of the potatoes, top with half of the cheese and layer on the artichokes, leaving 1/2 inch border of potatoes.
6. Cover with remaining potatoes, pressing down and patting to the edge of skillet.
7. Cook 10 minutes or until browned, gently shaking pan to keep pancake from sticking.
8. Carefully invert pancake onto a plate.
9. Add remaining tablespoon of oil to skillet, then slide pancake back into pan, uncooked side down.
10. Cook 10 minutes longer, gently shaking skillet from time to time.
11. Place skillet, uncovered, in oven.
12. Bake 20-25 minutes, or until potatoes are tender throughout.

baking potatoes, salt, pepper, olive oil, shredded fontina, hearts

Taken from www.food.com/recipe/potato-and-artichoke-rosti-453521 (may not work)