Jerusalem Artichokes and Potato au Gratin
Jerusalem Artichokes and Potato au Gratin
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 483
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 63
- Dietary Fiber
- 7
- Sugar
- 13
- Protein
- 15
- Cholesterol
- 30
- Sodium
- 744
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 483
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 63
- Dietary Fiber
- 7
- Sugar
- 13
- Protein
- 15
- Cholesterol
- 30
- Sodium
- 744
Ingredients
6 Jerusalem artichokes, peeled and cut into 1/4-inch slices (about 3/4 pound)
2 large baking potatoes, peeled and cut into 1/2-inch slices (about 1 1/4 pounds)
Salt
Black pepper
Cayenne
1/4 cup olive oil
1 tablespoon butter
1/2 cup chopped onions
2 teaspoons chopped garlic
1 cup grated cheddar cheese
1 tablespoon flour
1/2 cup milk
1 cup dried fine bread crumbs
2 tablespoons chopped parsley
Essence, recipe follows
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions
- Preheat the oven to 400 degrees F.
- Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat.
- Butter the bottom and sides of a 2 quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions, 1 teaspoon garlic, and 1/2 cup cheese. Pour the milk over the mixture.
- In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with Essence. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender.
Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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deborahlwilson
Wow. This was delicious. My neighbor brought over some Jerusalem artichokes from his garden and I had no idea what to do with them. Now they are my favorite new veg. And the bonus was Emeril's essence recipe. Just the boost my cooking needed. I thank you. My family thanks you.
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