JERUSALEM ARTICHOKE GRATIN
Jerusalem artichokes also known as Sunchokes, are awkward-looking tubers even bumpier than fresh ginger. The flavor is much like a regular artichoke, though they are not related they are sweeter and a little starchier. They taste a little smokey and retain a crispness when cooked, if not overcooked. They cook very quickly, so be careful not to turn them to mush. The recipe calls for peeling them, though I just scrub them as the tender brown skin is edible. They make a good appetizer, are good raw in salads. NOTE; Since I posted and made this recipe "Uncle Bill" Bill Anatooskin has also made the recipe. He made it for a group of about 20 people,He said they DEVOURED every morsel and looked for more. Many had never eaten Jerusalem Artichokes. He e-mailed me the changes that he made, I made some changes to when making the recipe. So I combined the changes. We hope that you enjoy the artichokes.
Provided by Barb G.
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the sunchokes and slice into 1/4 thick slices.
- In a 13-inch-x-9-inch a baking dish, add melted butter.
- Arrange the sliced chokes in casserole so that they overlap slightly.
- Sprinkle with salt, black pepper and garlic powder.
- If Using: Mix together onions & green onions; sprinkle over chokes.
- Sprinkle with Parmeasn chesse.
- Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
- Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
- The Jerusalem Artichokes should be slightly crunchy.
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Tesfi mar
[email protected]I'm not a fan of artichokes, but I thought this gratin was pretty good. The cheese and cream sauce really helped to mellow out the flavor.
Tina Castleberry
[email protected]This gratin is a great way to use up leftover chicken or turkey.
Wanna Gonna
[email protected]I love the crispy breadcrumb topping on this gratin. It adds a nice textural contrast to the creamy filling.
Kashan Malik
[email protected]This gratin is a great make-ahead dish. You can assemble it the day before and then bake it just before serving.
RC Shick
[email protected]I followed the recipe exactly, but my gratin didn't turn out as well as I hoped. I'm not sure what went wrong.
shaheda farhana
[email protected]This gratin is a bit time-consuming to make, but it's worth the effort. It's a delicious and elegant dish that's perfect for a special occasion.
Mahmoud Walid
[email protected]I'm allergic to dairy, so I made this gratin with almond milk and vegan cheese. It turned out great!
John Strang
[email protected]This gratin is a great way to get your kids to eat their vegetables.
Aaron Smith
[email protected]I've made this gratin several times now, and it's always a hit with my family and friends. It's a great dish for potlucks and holiday gatherings.
Cjay7 Dutton
[email protected]This dish was a bit bland for my taste. I think I'll try adding some more spices next time.
Parvez Hasan
[email protected]I'm not a big fan of Jerusalem artichokes, but I thought this gratin was pretty good. The cheese and cream sauce really helped to mellow out the flavor.
Your name
[email protected]I added some chopped bacon to my gratin, and it was delicious! It gave the dish a nice smoky flavor.
Emiliano Dhima
[email protected]This gratin is a great way to use up leftover mashed potatoes.
Arturo Medina
[email protected]I had some trouble finding Jerusalem artichokes at my local grocery store, but I'm glad I persevered. This dish was worth the effort.
Hastyar Gaming
[email protected]This dish was a bit too rich for my taste, but it was still very good. I think I'll try using a lighter cheese next time.
Estther Aggrey
[email protected]I love the combination of Jerusalem artichokes and Gruyère cheese. It's a classic combination that never disappoints.
Yamkala Gotame
[email protected]This gratin was easy to make and turned out beautifully. It's a great dish for a special occasion.
Salman Aujla
[email protected]I've never had Jerusalem artichokes before, but this dish was a great introduction. They have a unique flavor that pairs well with the cheese and cream.
Angie Eddington
[email protected]This Jerusalem artichoke gratin was a hit! The flavors were so well-balanced, and the texture was creamy and smooth. I'll definitely be making this again.