Jerusalem Artichokes and Potato au Gratin

Recipe from Louisiana Real and Rustic Cookbook by Emeril Lagasse; William Morrow Publishing

Show: Emeril LiveEpisode: Duck...Duck...Goose-Rustic Style

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
--
Level:
Easy
Yield:
6 servings

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Ingredients

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

Directions

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):

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

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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Comments & Reviews

recipe Jerusalem Artichokes and Potato au Gratin
carrie phoenix, AZ 04-23-2007
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SUNCHOKES
Rated: 3 stars out of 5

I have not tried this reciepe as of yet but noticed that everyone that reviewed it used artichokes hearts instead of... sunchokes or jerusalem artichokes. Just thought I'd put this review in so those who wanted to make it used the correct ingredient.Read more
recipe Jerusalem Artichokes and Potato au Gratin
Anonymous 04-02-2007
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gets requested
Rated: 5 stars out of 5

had a hard time with fresh artichokes the first time i prepared so now i use jarred or pre-prepared from the deli. my friends... & hubby request this guy every month or so.Read more
recipe Jerusalem Artichokes and Potato au Gratin
Anonymous 06-12-2006
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Great - but needs adjustment
Rated: 5 stars out of 5

I'm guessing the 1/2 cup of milk should actually be 1 1/2 cups. That's how much I ended up using and they came out great.
recipe Jerusalem Artichokes and Potato au Gratin
MISCHELLE Seattle, WA 04-18-2005
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Not so good
Rated: 2 stars out of 5

I tried this one and it turned out very dry. It was not the flavorful, bubbly, rich potatos au gratin that I was hoping for.
recipe Jerusalem Artichokes and Potato au Gratin
JENNIFER wayne, MI 08-07-2004
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unique recipe!
Rated: 5 stars out of 5

I omitted the breadcrumb topping and used frozen artichoke quarters and the dish was great. I covered it about half way... through cooking because it was browning more than I wanted, and it also took about 10-15 minutes longer than the estimated 60 minute cooking time. It's a unique, beautiful, and tasty dish worth trying.Read more