Food & Cooking Recipes Main Dish Recipes Casserole Recipes Jerusalem Artichoke and Chestnut Gratin Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print