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
  • 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 cup 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.

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Recipe Details

Serves: 
6

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