Jerusalem Artichoke and Chestnut Gratin

Name: Jerusalem Artichoke and Chestnut Gratin
Ingredients: 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; 1.5 teaspoons coarse salt; 0.25 teaspoon freshly ground pepper; 0.5 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

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Jerusalem Artichoke Gratin — Photo: William Meppem

Servings:

8

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.

Ingredients

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

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.