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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