The potatoes are peeled, washed well, cut on thin slices and cook for 5-6 minutes (al dente). Onions cut circles and carefully divided into rings, pass a garlic, dried tomatoes cut into thin strips, artichoke drain. In a pan heat the oil, put it the onion and garlic and stew 3-4 minutes, occasionally stirring. Add dried tomatoes and stew for another 2 minutes on low heat. At the bottom of a greased form piecing layer of potatoes on them a layer of onion mixture ranks are artichokes and the cottage cheese, repeated once again by ending with a potato base. Eggs are broken down well with milk, half of cheese, thyme and pour potatoes. Season with salt and white pepper, sprinkle with remaining cheese and bake in a preheated oven at 190 C for 20-25 minutes. until the surface is browned until golden.