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  • Jerusalem Artichokes And Potato Au Gratin

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    Jerusalem Artichokes And Potato Au Gratin
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Jerusalem artichokes - (abt 3/4 lb) peeled ,and cut into 1/4" slices
    • 2 lrg Baking potatoes - (abt 1 1/4 lbs) peeled, and cut into 1/2" slices Salt to taste Freshly grnd black pepper to taste Cayenne pepper to taste
    • 1/4 c. Extra virgin olive oil
    • 1 Tbsp. Butter
    • 1/2 c. Minced onion
    • 2 tsp Minced garlic
    • 1 c. Grated cheddar cheese
    • 1 Tbsp. Flour
    • 1/2 c. Lowfat milk
    • 1 c. Dry fine bread crumbs
    • 2 Tbsp. Minced parsley see * Note

    Directions

    1. Preheat the oven to 400 degrees.
    2. Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Fold in 2 Tbsp. of the extra virgin olive oil and toss to coat. Butter the bottom and sides of a 2-qt baking dish. Put half of the artichoke-potato mix in the bottom of the pan, then sprinkle with 1/4 c. of the minced onions, 1 tsp. of the minced garlic, and 1/4 c. of the cheese and the flour. Top this with the remaining artichoke-potato mix. Sprinkle with the remaining 1/4 c. onions, 1 tsp. garlic, and 1/2 c. cheese. Pour the lowfat milk over the mix. In a bowl, mix together the remaining 2 Tbsp. extra virgin olive oil with the bread crumbs, parsley and season with Emeril's Essence. Spread this topping proportionately over the mix. Bake for 1 hour, or possibly till the potatoes are tender.
    3. This recipe yields 6 servings.

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