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Hagarita -  the love of cooking and sharing food

Jerusalem artichoke and chestnuts Gratin

When it comes to grocery shopping I do 99.9% of it at the Park Slope Food Co-op, I say 99.9% because every once in a while I'll get lazy and buy some pasta or chicken at the neighborhood's Italian market. The co-op's selection of fresh produce is so great that often I buy things without having a plan as for what to do with them. That was the case with the Jerusalem Artichokes I pulled out of my fridge today, I bought them last Saturday simply because they looked so fresh and beautiful and because I love Jerusalem artichokes (or Sun chokes as some call them). I looked at the artichokes and then around my kitchen, I spotted some Chestnuts and tried to figure out how to pair the two, a short online search yielded a few recipes but non involved Chestnuts, and then I found it, thank you Martha Stewart.

It is delicious!!

Here is the recipe, slightly modified from Martha's recipe:

Ingredients

Serves 6 to 8

  • 1 pound Jerusalem artichokes, peeled and sliced 1/4-inch-thick and reserved in cold water until ready to use
  • 3 cups milk
  • 8 ounces creme fraiche
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup grated Gruyere cheese
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon coarse salt
  • 1 teaspoon Chili flakes
  • 1/4 teaspoon freshly ground pepper
  • 1/2 pound Yukon gold potatoes, peeled and sliced 1/4-inch-thick
  • 5 ounces shallots, peeled and sliced thinly
  • 5 ounces peeled chestnuts, halved lengthwise
  • 1 cup bread crumbs

Directions

  1. In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk.
  2. Preheat oven to 450 degrees. In a medium bowl, whisk creme fraiche, reserved milk, lemon juice, 1/4 cup Gruyere, thyme, salt, chili 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 3/4 cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.