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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By swyogini
on November 10, 2011
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This recipe is tremendous. Please use ingredients as listed - jerusalem artichokes are a tremendous ingredient. I prepared the recipe exactly as written (including amount of milk specified and found it to be wonderful.
By mrfurhley_12112814
JA, 87
on December 26, 2009
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Check your ingredients!
Please make sure you are buying Jerusalem Artichokes(also called Sunchokes and not regular Artichokes. They are completely different. Artichokes are actually the bud of a flower of the thistle plant. Jerusalem artichokes are a tuber of a different plant. Both are in the daisy family, but they really couldn't be more different in appearance and texture. I guess there is a vague similarity in taste, but it's a stretch.
The jerusalem artichoke is a tuber that somewhat resembles celery root or cilantro root in appearance though usually smaller. It cooks like a root vegetable. I have never seen Jerusalem artichokes sold in a can. They are typically hard to find fresh. Occasionally our Whole Foods has them, but we buy most at our farmers markets. Artichokes, on the other hand, are available everywhere. In the Pacific Northwest, fresh artichokes are available in late summer. Fresh Jerusalem artichokes appear in the winter.
If you can't find a Jerusalem artichoke/sunchoke, substitute another root vegetable. Something like rutabega or turnip or potato would probably work well.
I made this dish with the right ingredient and it was great.
By carrielee337_62...
phoenix, AZ
on April 23, 2007
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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.
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