Jerusalem Artichokes and Potato au Gratin

6 servings
  • 6 Jerusalem artichokes, peeled and cut into 1/4-inch slices (about 3/4 pound)
  • 2 large baking potatoes, peeled and cut into 1/2-inch slices (about 1 1/4 pounds)
  • Salt
  • Black pepper
  • Cayenne
  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 1/2 cup chopped onions
  • 2 teaspoons chopped garlic
  • 1 cup grated cheddar cheese
  • 1 tablespoon flour
  • 1/2 cup milk
  • 1 cup dried fine bread crumbs
  • 2 tablespoons chopped parsley
  • Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Preheat the oven to 400 degrees F.

Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat.

Butter the bottom and sides of a 2 quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions, 1 teaspoon garlic, and 1/2 cup cheese. Pour the milk over the mixture.

In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with Essence. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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