Jerusalem Artichoke and Chestnut Gratin
Jerusalem artichokes harmonize well with other autumnal ingredients, as in this gratin of sunchokes, chestnuts, and Yukon gold potatoes that's thickened with creme fraiche and Gruyere.
- Servings: 8
Source: Martha Stewart Living, November 2003
- 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
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.