Side Pannel
Jerusalem Artichokes and Potato Au Gratin
Jerusalem Artichokes and Potato Au Gratin
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
* 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
tender.
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
tender.
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