Recipe Archives->Vegetables->Sunchoke Gratin 02

POTATO AND JERUSALEM ARTICHOKE GRATIN

2 whole potatoes
2 1/4 cups heavy cream
6 whole Jerusalem artichokes
1/2 tsp white pepper
1 Tbl lemon juice
1/8 tsp nutmeg
salt to taste

Peel and slice potatoes (1/8-inch thick), rinse slices in colander
to remove starch, pat thoroughly dry, cover, and set aside.  Peel
Jerusalem artichokes and place in a large bowl of cold water with
1 Tbl lemon juice.  Slice (1/8-inch thick), rinse in colander under
cold water, and pat dry.  Preheat oven to 375- degrees fahrenheit
(approx. 215 Centigrade).  Place a layer of potatoes in 9x13x2-inch
baking dish and cover with layer of artichokes.  Repeat with
remaining potatoes and artichokes.  In a small bowl combine cream,
salt, pepper and nutmeg.  Pour cream mixture over vegetables.  Bake
in middle of oven for about 1 hour, or until the potatoes and
artichokes are tender and the top is golden brown.  Serve hot.

Printable version: sunchoke-gratin02.txt.