Sunchoke and Potato Gratin
 

Sunchoke and Potato Gratin

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Sunchokes added to a typical potato gratin is a wonderful way to add flavor and depth.

SERVING SIZE

serves 4

INGREDIENTS

2 tablespoons butter, softened

3 russet potatoes, peeled and thinly sliced

8-10 sunchokes, thinly sliced

1 cup Gruyere or Fontina cheese, grated

4 garlic cloves, thinly sliced

2 shallots, thinly sliced

1 teaspoon paprika (optional)

1 teaspoon sea salt

½ teaspoon pepper

1 egg

¾ cup whole milk

1 tablespoon parsley, minced

 

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Rub a 9 x 9 inch baking dish with softened butter.  

Lay the potatoes evenly in the dish, covering the entire bottom. Lay the sunchokes so they evenly cover the potatoes.  Sprinkle with a little cheese, a few sliced garlic cloves, a few of the sliced shallots, paprika, salt and pepper. Continue layering in this manner until all the sliced potatoes and sunchokes are gone.  Whisk the egg into the milk and pour all over the vegetables.  Sprinkle with more cheese and fresh parsley.

Cover the dish with foil and bake for about 45 minutes. Take the cover off and bake for an additional 15 minutes.  

Allow to cool for a few minutes before serving.

  PRINT VERSION

vegetable plate

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