Sunchoke Gratin

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Sunchoke Gratin

 

1 1/2 cups whipping cream, About

2 teaspoons minced fresh thyme leaves, or 3/4 teaspoon dried thyme

1/2 teaspoon salt, About

1/4 teaspoon pepper, About

2 1/2 pounds sunchokes, (see notes)

1 pound Yukon Gold potatoes

2/3 cup freshly grated parmesan cheese (about 2 oz.; see notes)

Fresh thyme sprigs, rinsed, or chopped parsley

 

 

 

 

 

1. In a 1- to 1 1/2-quart pan over high heat, bring 1 1/2 cups cream and thyme

to a boil. Remove from heat and add 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Peel sunchokes and potatoes, immersing in a bowl of water as peeled to

prevent discoloration. If potatoes are wider than 1 1/2 inches, cut lengthwise

into halves or quarters so they are closer to the width of sunchokes. Using a

mandoline, food processor, or sharp knife, cut vegetables crosswise into

1/8-inch-thick slices. Immerse slices in water.

 

3. Drain vegetables well. In a large bowl, mix vegetables with 1/3 cup of the

cheese. Scrape into a lightly buttered shallow 2 1/2- to 3-quart baking dish and

spread level. Pour cream mixture over vegetables. Cover dish tightly with foil.

 

4. Bake in a 400º regular or convection oven until vegetables are very tender

when pierced, 60 to 70 minutes. Remove foil. Spoon some of the cream in dish

over vegetables; if there is very little liquid left in dish, drizzle an

additional 1/4 cup cream over the top. Continue baking, uncovered, until

vegetables are browned, 20 to 25 minutes longer.

 

5. Sprinkle remaining cheese evenly over vegetables. Bake until cheese begins to

brown, about 5 minutes longer. Garnish with thyme sprigs. Season to taste with

more salt and pepper.

 

Yield: Makes 6 to 8 servings

 

Source: Sunset, NOVEMBER 2002

Formatted by Chupa Babi: 07.15.08

 

CALORIES 267 (54% from fat); FAT 16g (sat 9.8g); CHOLESTEROL 55mg; CARBOHYDRATE

26g; SODIUM 280mg; PROTEIN 6.4g; FIBER 2.3g

 

Notes: Sunchokes, also known as Jerusalem artichokes (although they have no

relation to the common artichoke), are available in most supermarkets. For

special flavor, use imported Italian Parmigiano-Reggiano cheese.

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