Part of the fun of participating in Bountiful Baskets is that it’s a surprise what will be in the baskets each week, and there is a bit of variety. And, it’s always more fun when you get something you’ve never seen or heard of before. This week, the element of surprise was a dozen, small Jerusalem artichokes, sometimes referred to as sunchokes. Despite having artichokes in the name, they are really nothing like artichokes you normally see. Instead, they are a tuber, and look similar to other roots, like ginger. I came across this recipe on the Bountiful Baskets Facebook page, and decided it was probably the best way for us to try these out. It turned out really good, it was a nice mix of the almost nutty flavor of the sunchokes and potatoes, cheese, and spices. Thank you to Bountiful Baskets for giving us something new to try!
Jerusalem Artichoke and Potato Au Gratin
Based on recipe found here
What you need:
6 Jerusalem artichokes (about 3/4 pound), peeled and cut into 1/4-inch slices (I used my mandolin slicer)
2 large baking potatoes (about 1 1/4 pounds), peeled and cut into 1/2-inch slices
Salt
Black pepper
1/4 cup olive oil, divided
1/2 cup diced onions
2 teaspoons minced garlic
1 cup shredded cheddar cheese
1 tablespoon flour
1/2 cup milk
1 cup dried fine bread crumbs
2 tablespoons chopped fresh parsley
How to make it:
Preheat oven to 400 F.
Put the sliced Jerusalem artichokes and potatoes in a mixing bowl. Toss with 2 tablespoons of the olive oil, and season with salt and pepper.
Grease the bottom and sides of a 2 quart casserole dish (I used an 8×8 glass dish). Put half of the artichoke-potato mixture in the pan, spread evenly along the bottom. Then, sprinkle with 1/4 cup diced onions, 1 teaspoon minced garlic, 1/2 cup shredded cheese, and all of the flour. Put in the remaining artichoke-potato mixture, spread evenly. Sprinkle with the remaining 1/4 cup diced onions, 1 teaspoon minced garlic, and 1/2 cup cheese. Pour the milk evenly over the whole dish.
In another bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs and parsley. Spread this topping evenly over the mixture.
Bake in the preheated oven for 1 hour, or until the potatoes are tender.
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