Wednesday, January 19, 2011

What's for Dinner? Jerusalem Artichoke Gratin

  • ...Adapted from the Martha Stewart recipe. I used the creme fraiche and veg I got from my Bailey's pickup. This was delicious... though not as photogenic as I would have liked. The layers were moist and creamy and tangy and rich with the soft 'smush' of the potato and J-artichoke layers. Yum yum yum!

  • Ingredients

    Serves 6 to 8
    • 1 pound Jerusalem artichokes, peeled and sliced 1/4-inch-thick and reserved in cold water until ready to use
    • 3 cups milk
    • 8 ounces creme fraiche
    • 2 tablespoons freshly squeezed lemon juice
    • 1 cup grated Gruyere cheese
    • 1 tablespoon minced fresh thyme
    • 1 teaspoon coarse salt
    • 1/4 teaspoon freshly ground pepper
    • 1/2 pound Yukon gold potatoes, peeled and sliced 1/4-inch-thick
    • 5 ounces shallots, peeled and sliced thinly
    • 5 ounces peeled chestnuts, halved lengthwise
    • 4 slices white bread, lightly toasted, crusts removed, and torn into small bits (to make 1 to 1 1/4 cups)


    1. In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk.
    2. Preheat oven to 450 degrees. In a medium bowl, whisk creme fraiche, reserved milk, lemon juice, 1/4 cup Gruyere, thyme, salt, and pepper. Add artichokes, potatoes, chestnuts, shallots; gently mix to combine. Transfer to a 6-cup shallow baking dish, and cover tightly with parchment-lined aluminum foil. Place on a rimmed baking sheet, and bake until artichokes are tender, about 1 hour. Remove foil, and sprinkle with breadcrumbs and remaining 3/4 cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.

    Read more at Jerusalem Artichoke Gratin - Martha Stewart Recipes 

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