SUNCHOKE GRATIN
What's a sunchoke, you might ask? It's a Jerusalem artichoke, part of the sunflower family. They are gnarly and have a nutty flavor. This gratin will work well with any starchy root vegetable, such as potato, parsnip, turnip, or with fennel. Adapted from a local chef, James McDevitt.
Provided by threeovens
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Reduce cream in a heavy saucepan over medium heat by about 1/3. Slice sunchokes very thin with a mandolin or in a food processor.
- Butter a small casserole or 8 inch square baking dish. Arrange a thin layer of sunchokes. Top with a few spoonfuls of cream, a few spoons of both cheeses, salt and pepper. Continue layering until you have used all the sunchokes. The top layer should be cheese.
- Bake 45 minutes or until tender when pierced with a knife. Run under the broiler for a few minutes to brown top, if desired.
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Omotolani Akanbi
[email protected]The gratin was a bit bland for my taste.
Lizzie Gutierrez
[email protected]The sunchokes are a bit too earthy for my taste.
Mohammad Riaz
[email protected]This dish is a bit too rich for my taste.
Meer Rahib
[email protected]The breadcrumb topping adds a nice crunch.
MD SAKIBUL HASAN
[email protected]The cheese sauce is creamy and flavorful.
Mama dou Harry
[email protected]I love the unique flavor of sunchokes.
prokiller gaming
[email protected]This is a great recipe for a special occasion.
Makanaka Nondo
[email protected]I'll definitely be making this again!
Andrea Thornsbury
[email protected]Delicious!
Siphesihle Sibisi
[email protected]The gratin was easy to make and turned out great! The sunchokes were tender and flavorful, and the cheese sauce was creamy and rich. I loved the crispy breadcrumb topping.
arafat kalim
[email protected]This gratin was a bit too rich for my taste. The cheese sauce was very heavy and the breadcrumb topping was a bit too buttery.
Mina Karki
[email protected]I found the sunchokes to be a bit too earthy for my taste. The cheese sauce was good, but the breadcrumb topping was a bit too dry.
Samina Mumtaz
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning. However, the texture was nice and creamy.
Fareed Arif ali
[email protected]I love sunchokes, and this gratin is a great way to enjoy them. The cheese sauce is creamy and flavorful, and the breadcrumb topping adds a nice crunch. I will definitely be making this dish again!
Danut Briceag
[email protected]The sunchoke gratin was a hit at my dinner party! Everyone raved about the unique flavor of the sunchokes and the creamy cheese sauce. I will definitely be making this dish again for special occasions.
SANDESH Khadka
[email protected]This dish was easy to make and turned out great! The sunchokes were tender and flavorful, and the cheese sauce was creamy and rich. I loved the crispy breadcrumb topping. Will definitely make this again!
Leigh Collins
[email protected]I wasn't sure what to expect from sunchokes, but I was pleasantly surprised by their flavor and texture. The gratin was creamy and cheesy, with a nice crispy crust on top. I'll definitely be making this again!
DDRAGI DRASKACEV
[email protected]I followed the recipe exactly and the gratin turned out perfectly. It was cheesy, flavorful, and had just the right amount of crunch from the breadcrumb topping. My family loved it!
GHULAM NABI FAREED
[email protected]This sunchoke gratin was a delightful surprise! The sunchokes had a nutty, earthy flavor that paired perfectly with the creamy cheese sauce. The crispy breadcrumb topping added a nice textural contrast. I will definitely be making this dish again!