Jerusalem artichokes and potato au gratin

Yield: 4 servings

Measure Ingredient
6 \N Jerusalem artichokes, peeled
\N \N And cut into 1/4-inch slices
\N \N (about 3/4
\N \N Pound)
2 larges Baking potatoes, peeled and
\N \N Cut into 1/2-inch slices
\N \N (about 1 1/4
\N \N Pounds)
\N \N Salt
\N \N Black pepper
\N \N Cayenne
¼ cup Olive oil
1 tablespoon Butter
½ cup Chopped onions
2 teaspoons Chopped garlic
1 cup Grated cheddar cheese
1 tablespoon Flour
½ cup Milk
1 cup Dried fine bread crumbs
2 tablespoons Chopped parsley
\N \N Essence

Preheat the oven to 400 degrees F. 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 Essence. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender. Serve the potatoes with the quail.

Recipe from Louisiana Real and Rustic Cookbook by Emeril Lagasse; William Morrow Publishing

Yield: 6 servings

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