Jerusalem artichoke & potato gratin

Yield: 4 servings

Measure Ingredient
2.00 eggs
1.00 cup heavy cream
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 pounds idaho potatoes; peeled into water
1.00 pounds jerusalem artichokes; peeled into water
¼ cup blue cheese
1.00 tablespoon chopped fresh sage

Preheat oven to 350 degrees. Combine eggs and cream and season with salt and pepper. Slice potatoes and Jerusalem artichokes on a mandoline or very thinly by hand. In bottom of a baking dish alternately layer potatoes and artichokes. Season with salt and pepper and sprinkle with cheese and sage every few layers. Continue until pan is full. Pour egg mixture over finished dish and press down to insure it soaks all layers. Cover and bake until tender, about 45 minutes. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2146 broadcast 05-12-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

05-18-1997

Recipe by: Emeril Lagasse

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