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Gallery Jerusalem Artichoke and Chestnut Gratin Credit: William Meppem Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using) 3 cups milk 8 ounces creme fraiche 2 tablespoons freshly squeezed lemon juice 1 cup grated Gruyere cheese (4 ounces) 1 tablespoon minced fresh thyme 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1/2 pound Yukon gold potatoes, peeled and sliced 1/4 inch thick 5 ounces shallots (about 4), thinly sliced 5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise 4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces
Gallery Jerusalem Artichoke and Chestnut Gratin Credit: William Meppem
Recipe Summary Servings: 8
Gallery
Jerusalem Artichoke and Chestnut Gratin Credit: William Meppem
Jerusalem Artichoke and Chestnut Gratin
Credit: William Meppem
Jerusalem Artichoke and Chestnut Gratin
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using) 3 cups milk 8 ounces creme fraiche 2 tablespoons freshly squeezed lemon juice 1 cup grated Gruyere cheese (4 ounces) 1 tablespoon minced fresh thyme 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1/2 pound Yukon gold potatoes, peeled and sliced 1/4 inch thick 5 ounces shallots (about 4), thinly sliced 5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise 4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces
Directions
Preheat oven to 450 degrees. In a large saucepan, bring artichokes and milk just to a boil. Reduce heat; simmer until crisp-tender, about 10 minutes. Drain in a colander set over a bowl; reserve 3/4 cup milk.
In a large bowl, whisk reserved milk with creme fraiche, lemon juice, 1/4 cup cheese, thyme, salt, and pepper. Add artichokes, potatoes, shallots, and chestnuts; stir to combine.
Pour mixture into a 1 1/2-quart gratin dish; cover tightly with foil. Bake on a baking sheet until artichokes are tender when pierced, about 1 hour. Remove foil; sprinkle top of gratin with bread pieces and remaining 3/4 cup cheese. Continue baking, uncovered, until golden brown, 8 to 10 minutes more. Serve warm.
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All Reviews for Jerusalem Artichoke and Chestnut Gratin
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Jerusalem Artichoke and Chestnut Gratin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
