Jerusalem Artichoke and Chestnut Gratin

Jerusalem Artichoke Gratin
Photo: William Meppem

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.


  • 1 pound Jerusalem artichokes (about 10 small), peeled, sliced ¼ 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 ½ teaspoons coarse salt

  • ¼ teaspoon freshly ground pepper

  • ½ pound Yukon gold potatoes, peeled and sliced ¼ 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


  1. 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.

  2. 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.

  3. 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.

Related Articles