Jerusalem artichokes & potato au gratin
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | jerusalem artichokes - (abt 3/4 lb); peeled ,and | |
| 1 | cut into 1/4 slices | |
| 2.00 | large | baking potatoes - (abt 1 1/4 lbs); peeled, and |
| 1 | cut into 1/2 slices | |
| 1 | salt; to taste | |
| 1 | freshly ground black pepper; to taste | |
| 1 | cayenne pepper; to taste | |
| ¼ | cup | olive oil |
| 1.00 | tablespoon | butter |
| ½ | cup | chopped onion |
| 2.00 | teaspoon | chopped garlic |
| 1.00 | cup | grated cheddar cheese |
| 1.00 | tablespoon | flour |
| ½ | cup | milk |
| 1.00 | cup | dried fine bread crumbs |
| 2.00 | tablespoon | chopped parsley |
| 1 | emeril's essence; see * note | |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 400 degrees. Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat.
Butter the bottom and sides of a 2-quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with ¼ cup of the chopped onions, 1 teaspoon of the chopped garlic, and ¼ cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining ¼ cup onions, 1 teaspoon garlic, and ½ cup cheese. Pour the milk over the mixture. In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with Emeril's Essence.
Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
12-05-1997
Recipe by: Emeril Lagasse
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