Jerusalem Artichokes and Potato au Gratin

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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.

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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.

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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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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.

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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.

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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.

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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.