Name: Jerusalem Artichoke Gratin
Yield: 6
Ingredients: 1 lb. Jerusalem artichokes -; 3 c. milk -; 8 oz. crème fraiche -; 2 tbsp. freshly squeezed lemon juice -; 1 c. grated Gruyére cheese -; 1 tbsp. minced fresh thyme -; 1 tsp. Coarse salt -; 1/4 tsp. Freshly ground pepper -; 1/2 lb. Yukon gold potatoes -; 5 oz. shallots -; 5 oz. peeled chestnuts -; 4 slice white bread -

Recipe information

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Ingredients for - Jerusalem Artichoke Gratin

1. 1 lb. Jerusalem artichokes -

2. 3 c. milk -

3. 8 oz. crème fraiche -

4. 2 tbsp. freshly squeezed lemon juice -

5. 1 c. grated Gruyére cheese -

6. 1 tbsp. minced fresh thyme -

7. 1 tsp. Coarse salt -

8. 1/4 tsp. Freshly ground pepper -

9. 1/2 lb. Yukon gold potatoes -

10. 5 oz. shallots -

11. 5 oz. peeled chestnuts -

12. 4 slice white bread -

How to cook deliciously - Jerusalem Artichoke Gratin

1. Stage

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. Stage

Preheat oven to 450 degrees F. In a medium bowl, whisk crème fraiche, reserved milk, lemon juice, 1/4 cup Gruyére, 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.