Reviews Add Rating & Review 105 Ratings 5 star values: 40 4 star values: 27 3 star values: 27 2 star values: 8 1 star values: 3
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Gallery Jerusalem Artichoke Gratin Credit: William Meppem Recipe Summary Servings: 8
Ingredients Ingredient Checklist 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)
Gallery Jerusalem Artichoke Gratin Credit: William Meppem
Recipe Summary Servings: 8
Gallery
Jerusalem Artichoke Gratin Credit: William Meppem
Jerusalem Artichoke Gratin
Credit: William Meppem
Jerusalem Artichoke Gratin
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 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)
Directions
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.
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.
Reviews
Add Rating & Review 105 Ratings 5 star values: 40 4 star values: 27 3 star values: 27 2 star values: 8 1 star values: 3
Reviews
Add Rating & Review 105 Ratings 5 star values: 40 4 star values: 27 3 star values: 27 2 star values: 8 1 star values: 3
Add Rating & Review
105 Ratings 5 star values: 40 4 star values: 27 3 star values: 27 2 star values: 8 1 star values: 3
105 Ratings 5 star values: 40 4 star values: 27 3 star values: 27 2 star values: 8 1 star values: 3
105 Ratings 5 star values: 40 4 star values: 27 3 star values: 27 2 star values: 8 1 star values: 3
5 star values: 40 4 star values: 27 3 star values: 27 2 star values: 8 1 star values: 3
All Reviews for Jerusalem Artichoke Gratin
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Jerusalem Artichoke Gratin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
