Jerusalem Artichokes And Potato Au Gratin Recipe

Jerusalem Artichokes And Potato Au Gratin Recipe

Yield: 4 servings
Recipe by luhu.jp

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 tbsp: Butter,
1/2 cup: Chopped onions,
2 tsp: Chopped garlic,
1 cup: Grated cheddar cheese,
1 tbsp: Flour,
1/2 cup: Milk,
1 cup: Dried fine bread crumbs,
2 tbsp: Chopped parsley,
Essence,

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. Serve the potatoes with the quail.

Recipe from Louisiana Real and Rustic Cookbook by Emeril Lagasse;
William Morrow Publishing

Yield: 6 servings

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Source from luhu.jp