Best 4 Jerusalem Artichoke Gratin Recipes

JERUSALEM ARTICHOKE GRATIN

Steps:

• Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
• In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.

JERUSALEM ARTICHOKE GRATIN

Steps:

• Scrub the sunchokes and slice into 1/4 thick slices.
• In a 13-inch-x-9-inch a baking dish, add melted butter.
• Arrange the sliced chokes in casserole so that they overlap slightly.
• Sprinkle with salt, black pepper and garlic powder.
• If Using: Mix together onions & green onions; sprinkle over chokes.
• Sprinkle with Parmeasn chesse.
• Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
• Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
• The Jerusalem Artichokes should be slightly crunchy.

JERUSALEM ARTICHOKE AND SAGE GRATIN

Steps:

• Peel Jerusalem artichokes and cut into 1-inch pieces. In a stainless-steel or enameled saucepan combine artichokes, milk, and enough water to cover artichokes by 1 inch and simmer until tender, about 30 minutes. (Milk will help prevent artichokes from discoloring.) While artichokes are cooking, in a large skillet heat 2 tablespoons butter over moderately high heat until foam subsides and sauté onion, garlic, and 1 tablespoon sage until onion is golden, about minutes.
• Preheat oven to 425° F.
• Drain artichokes and in a food processor pulse with onion mixture and Parmesan until smooth. Spoon purée into a 2-quart buttered gratin dish. In large skillet melt remaining 3 tablespoons butter over moderate heat and sauté bread crumbs with remaining 2 tablespoons sage until golden, about 5 minutes. Season bread crumbs with salt and pepper and sprinkle evenly over purée. Gratin may be prepared up to this point 2 days ahead and chilled covered.
• Bake gratin in middle of oven until hot and bread crumbs are a shade darker, about 20 minutes, and garnish with fried sage leaves.
• To make fried sage leaves:
• In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.

JERUSALEM ARTICHOKE AND CHESTNUT GRATIN

Steps:

• Preheat the oven to 450°F. In a large saucepan, bring the artichokes and milk just to a boil. Reduce heat; simmer until artichokes are crisp-tender, about 10 minutes. Drain in a colander set over a bowl; reserve 3/4 cup milk.
• In a large bowl, whisk the reserved milk with the crème fraîche, lemon juice, 1/4 cup cheese, thyme, salt, and pepper. Add the artichokes, potatoes, shallots, and chestnuts; stir to combine.
• Pour the mixture into a 1 1/2-quart gratin dish; cover tightly with foil. Bake on a baking sheet until the artichokes are tender when pierced, about 1 hour. Remove the foil; sprinkle the top of the gratin with the bread pieces and remaining 3/4 cup cheese. Continue baking, uncovered, until golden brown, 8 to 10 minutes more. Serve warm.