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.
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aza m
[email protected]This gratin is a must-try for any fan of Jerusalem artichokes and chestnuts.
Md ismail Hossin
[email protected]This gratin is the perfect side dish for a holiday meal.
Soikot Islam
[email protected]I made this gratin for a potluck and it was a huge hit. Everyone loved it.
Robert E Chandler (Bobby)
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids loved the creamy sauce and the crispy cheese topping.
Dark 9
[email protected]I'm not a fan of chestnuts, but I loved this gratin. The chestnuts were tender and flavorful, and they added a nice sweetness to the dish.
Picka Chu
[email protected]This gratin is a bit time-consuming to make, but it's worth the effort. It's a special dish that's perfect for a special occasion.
H.m. Ibrahim
[email protected]I had some trouble finding Jerusalem artichokes at my local grocery store. I ended up using regular artichokes instead. The gratin still turned out delicious, but I think it would have been even better with Jerusalem artichokes.
Biruk Woldemariam
[email protected]The gratin was a bit bland for my taste. I would recommend adding more herbs and spices.
Naseer abbasi
[email protected]I found that the gratin was a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
Arwa Ayad
[email protected]This gratin is a great way to use up leftover Jerusalem artichokes and chestnuts.
Sujit Kumar Roy
[email protected]I'm a big fan of gratins, and this one is one of my new favorites. It's rich and flavorful, but not too heavy.
Muhammad Shabir
[email protected]The combination of Jerusalem artichokes and chestnuts is inspired. I'd never have thought to pair them together, but it works so well.
Raheemdad Mahar
[email protected]I love the creamy texture of this gratin. It's the perfect comfort food for a cold winter night.
Shakirudeen Jinad
[email protected]This recipe was easy to follow and the results were stunning. I will definitely be making it again.
Yasmeen Khan
[email protected]I made this gratin for a dinner party and it was a huge success. Everyone raved about it.
Smile Queen
[email protected]This dish was a hit with my family! Even my picky kids loved it.
Dream Weaver
[email protected]I'm not usually a fan of Jerusalem artichokes, but this gratin changed my mind. The artichokes were tender and flavorful and paired perfectly with the chestnuts.
Samantha Buo
[email protected]This Jerusalem artichoke and chestnut gratin was a revelation! The combination of earthy artichokes and sweet chestnuts was divine, and the creamy sauce was the perfect finishing touch.