Made this as a side dish the other night.
Absolutely delicious and satisfying.
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Jerusalem Artichoke Gratin
2 lb Jerusalem artichokes. (also known as Sunchokes)
3 t butter cut into small pieces
2 cloves garlic chopped
2 T chopped parsley
S & P to taste
1 C heavy cream
Bring a saucepan three-forths full of salted water to a boil. Add the arichokes and boil until just tender when pierced with a fork, about 15 minutes. Drain and, when cool enough to handle, peel them, rubbing the skins off with your fingers or removing the skins with a paring knife. Cut into rounds 1/4" thick.
Preheat oven to 400. Butter an oval gratin dish about 13" x 9" wide.
Cover the bottom of the dish with a layer of the artichoke slices, overlapping them slightly. Dot with some of the butter, sprinkle with some of the garlic and parsley, and season with salt and pepper. Repeat the layering until you have used up all the ingredients. Pour two-thirds of the cream evenly over the surface.
Bake until the top is crusty and the cream has become custard like, 20-25 minutes. Remove from the oven, add remaining cream, and return to oven. Raise the oven temp to 425 and continue baking until the top is golden brown, crusty, and sizzling.........about 15 minutes.
Serve |
