So, it's still kinda cold outside. I don't know about you, but I'm ready for summer. The cold wind and ice need to leave. Now. Until then, I'm going to eat this delicious casserole. Creamy, cheesy, a little tangy, and full of carbs. That's how you do cold.
Jerusalem Artichoke Gratin
From Martha Stewart
1 pound Jerusalem artichokes, peeled and sliced ¼-inch thick and reserved in cold water until ready to use
3 cups whole milk
8 ounces crème fraîche
2 tablespoons freshly squeezed lemon juice
1 cup grated Gruyère cheese
1 tablespoon minced fresh thyme
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
½ pound Yukon gold potatoes, peeled and sliced 1/4-inch-thick
5 ounces shallots, peeled and sliced thinly
5 ounces peeled chestnuts, halved lengthwise
4 slices white bread, lightly toasted, crusts removed, and torn into small bits (to make 1 to 1¼ cups)
In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving ¾ cups of the milk.
Preheat oven to 450°F. In a medium bowl, whisk crème fraîche, reserved milk, lemon juice, ¼ cup Gruyère, thyme, salt, and pepper. Add artichokes, potatoes, chestnuts, shallots; gently mix to combine. Transfer to a 6-cup shallow baking dish, and cover tightly with parchment-lined aluminum foil. Place on a rimmed baking sheet, and bake until artichokes are tender, about 1 hour. Remove foil, and sprinkle with breadcrumbs and remaining ¾ cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.
Makes 8 servings