JERUSALEM ARTICHOKE AND CHESTNUT GRATIN
Steps:
- 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.
- 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.
- 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.
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Frank Seguinot
[email protected]I've made this gratin several times now, and it's always a crowd-pleaser.
Sunkanmi Ahmad
[email protected]This gratin is a great way to get kids to eat their vegetables.
The Nut House
[email protected]I'm not a vegetarian, but I love this dish. It's so flavorful and satisfying.
Husky 747
[email protected]This dish is perfect for a special occasion dinner.
Sohail ch
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the chestnuts. It turned out great!
Paula Hall
[email protected]This gratin is a great way to use up leftover Jerusalem artichokes and chestnuts.
Danny Cortez
[email protected]I followed the recipe exactly, but my gratin didn't turn out as creamy as I expected. I'm not sure what I did wrong.
Waheed Marwat
[email protected]This dish was a bit too heavy for my taste, but the flavors were good.
Hussainansari Ansari
[email protected]I love the nutty flavor of chestnuts, and they paired perfectly with the earthy Jerusalem artichokes.
wycliffe simatwa
[email protected]This gratin was so easy to make, and it turned out so well. I'll definitely be making it again.
MDSOHAG SAGOR
[email protected]I'm not usually a fan of Jerusalem artichokes, but this dish changed my mind. The combination with chestnuts was perfect.
Sara Pearson
[email protected]This Jerusalem artichoke and chestnut gratin was a hit! The flavors were perfectly balanced, and the texture was creamy and decadent.