Sunchoke Gratin Recipe

Author: Sunset NOVEMBER 2002

Nutrition

Cal/Serving: 409
Daily Value: 20%
Servings: 6

Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat21g32%
Saturated13g66%
Carbs48g16%
Fiber5g19%
Sugars19g0%
Protein10g20%
Cholesterol73mg24%
Sodium378mg16%
Calcium192mg19%
Magnesium59mg15%
Potassium1202mg34%
Iron7mg40%
Zinc1mg6%
Vitamin A755IU15%
Vitamin C24mg40%
Thiamin (B1)0mg30%
Riboflavin (B2)0mg14%
Niacin (B3)3mg17%
Vitamin B60mg19%
Folic Acid (B9)40µg10%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K4µg4%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
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INGREDIENTS

  • 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

Recipe Details

Servings 6 servings