Jerusalem artichokes and potato au gratin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Jerusalem artichokes, peeled | |
| And cut into 1/4-inch slices | ||
| (about 3/4 | ||
| Pound) | ||
| 2 | larges | Baking potatoes, peeled and |
| Cut into 1/2-inch slices | ||
| (about 1 1/4 | ||
| Pounds) | ||
| Salt | ||
| Black pepper | ||
| 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 |
| Essence | ||
Directions
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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