Sunchoke Gratin Recipe

Author: Sunset NOVEMBER 2002

Nutrition

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

Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat21g32%
Saturated13g66%
Carbs48g16%
Fiber5g19%
Sugars19g0%
Protein10g20%
Cholesterol73mg24%
Sodium378mg16%
Calcium192mg19%
Magnesium59mg15%
Potassium1202mg34%
Iron7mg40%
Zinc1mg6%
Phosphorus294mg42%
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%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

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