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Jerusalem Artichoke and Sweet Potato Gratin

Source: Food & Wine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 40 Minutes
  6 Servings
I used to avoid Jerusalem artichokes, or sunchokes, because they were so annoying to peel. Now I enjoy them unpeeled, scrubbed with a stiff vegetable brush.
1 tablespoon unsalted butter
1 leek, white and tender green, thinly sliced
1/4 cup homemade dry bread crumbs
2 tablespoons freshly grated gruyere cheese
1 pound Jerusalem artichokes, thinly sliced crosswise
1 medium sweet potato (about 1/2 pound), peeled and thinly sliced crosswise
3/4 cup heavy cream
Preheat the oven to 350 degrees F. Using 1 teaspoon of the butter, grease a 9-inch glass pie plate and a 12-inch square of foil.

In a medium skillet, melt 1 teaspoon of the butter. Add the leek and cook over moderately high heat until softened but still green, about 2 minutes. Transfer the leek to a plate.

Melt the remaining 1 teaspoon of butter in the skillet and add the bread crumbs. Cook, stirring, until coated and lightly browned. Transfer the crumbs to a plate and toss with the Gruyere.

Layer half of the Jerusalem artichoke slices in the prepared pie plate and season with salt and pepper. Cover with half of the leek slices and half of the sweet potato slices, reserving the nicest slices for the top. Season with salt and pepper and repeat with the remaining Jerusalem artichokes, leek and sweet potato. Pour the cream evenly over the top.

Cover the pie plate with the foil, buttered side down, and bake for 30 minutes, or until bubbling and the vegetables are just tender. Remove the foil and bake for 20 minutes, or until lightly browned. Sprinkle the crumbs on top and bake for 20 minutes longer, or until golden. Let stand for 15 minutes before serving.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   6 Servings
Calories: 251
Fat. Total: 14g
Fiber: 3g
Carbohydrates, Total: 29g
Sodium: 77mg
% Cal. from Fat: 50%
Cholesterol: 48mg
Protein: 4g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Nancy, CA Reviewed: 12/29/2009
Our son prepared this for the family Christmas Eve dinner and it was absolutely delicious! Slicing the Jerusalem artichokes and sweet potatoes was a snap using the food processor. I will be preparing this again soon.
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