Jerusalem Artichoke and Chestnut Gratin

Name: Jerusalem Artichoke and Chestnut Gratin
Yield: serves 6 to 8
Ingredients: 1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using); 3 cups milk; 8 ounces crème fraîche; 2 tablespoons fresh lemon juice; 1 cup grated Gruyère cheese (4 ounces); 1 tablespoon minced fresh thyme; 1 1/2 teaspoons coarse salt; 1/4 teaspoon freshly ground pepper; 1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick; 5 ounces shallots (about 4), thinly sliced; 5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise; 4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces

January 26, 2012

Recipe information

Yield
serves 6 to 8

Ingredients

1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using)

3 cups milk

8 ounces crème fraîche

2 tablespoons fresh lemon juice

1 cup grated Gruyère cheese (4 ounces)

1 tablespoon minced fresh thyme

1 1/2 teaspoons coarse salt

1/4 teaspoon freshly ground pepper

1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick

5 ounces shallots (about 4), thinly sliced

5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise

4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces

Preparation

Step 1
Preheat the oven to 450°F. In a large saucepan, bring the artichokes and milk just to a boil. Reduce heat; simmer until artichokes are crisp-tender, about 10 minutes. Drain in a colander set over a bowl; reserve 3/4 cup milk.
Step 2
In a large bowl, whisk the reserved milk with the crème fraîche, lemon juice, 1/4 cup cheese, thyme, salt, and pepper. Add the artichokes, potatoes, shallots, and chestnuts; stir to combine.
Step 3
Pour the mixture into a 1 1/2-quart gratin dish; cover tightly with foil. Bake on a baking sheet until the artichokes are tender when pierced, about 1 hour. Remove the foil; sprinkle the top of the gratin with the bread pieces and remaining 3/4 cup cheese. Continue baking, uncovered, until golden brown, 8 to 10 minutes more. Serve warm.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsGratin Jerusalem Artichoke Root Vegetable Vegetable Gruyère Cheese Dairy Yukon Gold Potato Potato Shallot Chestnut Nut Side Dinner Vegetarian Oven Bake Fall Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes