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

EMERIL LIVE SHOW #EMIA76

Related recipes