Sunchoke Gratin

Author: 
Sunset NOVEMBER 2002
  •   About 1 1/2 cups whipping cream
  • 2 Teaspoons  minced fresh thyme leaves or 3/4 teaspoon dried thyme
  •   About 1/2 teaspoon salt
  •   About 1/4 teaspoon pepper
  • 2 1/2 Pounds  sunchokes (see notes)
  • 1 Pound  Yukon Gold potatoes
  • 2/3 Cups  freshly grated parmesan cheese (about 2 oz.; see notes)
  •   Fresh thyme sprigs, rinsed, or chopped parsley
Notes: Sunchokes, also known as Jerusalem artichokes (although they have no relation to the common artichoke), are available in most supermarkets. For special flavor, use imported Italian Parmigiano-Reggiano cheese.

Directions RichSnippets

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Recipe Details

Serves: 
6

Nutrition

Calories per serving:

817 calories

Dietary restrictions:

High Fiber Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

41%

Servings:

6
  • Fat 42g 65%
  • Carbs 97g 32%
  • Saturated 26g 131%
  • Fiber 10g 39%
  • Sugars 41g
  • Monounsaturated 12g
  • Polyunsaturated 1g
  • Protein 20g 40%
  • Cholesterol 145mg 48%
  • Sodium 713mg 30%
  • Calcium 385mg 38%
  • Magnesium 119mg 30%
  • Potassium 2,403mg 69%
  • Iron 15mg 81%
  • Zinc 2mg 12%
  • Phosphorus 587mg 84%
  • Vitamin A 380µg 42%
  • Vitamin C 48mg 80%
  • Thiamin (B1) 1mg 61%
  • Riboflavin (B2) 0mg 29%
  • Niacin (B3) 7mg 33%
  • Vitamin B6 1mg 40%
  • Folic Acid (B9) 80µg 20%
  • Vitamin B12 0µg 8%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 7µg 9%
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