• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Jerusalem Artichokes and Potato Au Gratin

  • Recipe Submitted by on

Category: Side Dishes, Vegetables

 Ingredients List

  • 6 Jerusalem artichokes - (abt
  • -3/4 lb); peeled ,and cut
  • -into 1/4" slices
  • 2 lg Baking potatoes - (abt 1 1/4
  • -lbs); peeled, and cut into
  • -1/2" slices
  • Salt; to taste
  • Freshly ground black pepper;
  • -to taste
  • Cayenne pepper; to taste
  • 1/4 c Olive oil
  • 1 tb Butter
  • 1/2 c Chopped onion
  • 2 ts Chopped garlic
  • 1 c Grated cheddar cheese
  • 1 tb Flour
  • 1/2 c Milk
  • 1 c Dried fine bread crumbs
  • 2 tb Chopped parsley
  • Emeril's Essence; see * Note


* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the oven to 400 degrees.

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 Emeril's Essence. Spread this
topping evenly over the mixture. Bake for 1 hour, or until the potatoes are

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