Recipes for the Web

Barrington Software Incorporated

Jerusalem Artichoke Gratin

Adapted from "Uncommon Fruits and Vegetables" by Elizabeth Schneider (William Morrow, 1998)

Time: 40 minutes

1 pound Jerusalem artichokes

1 cup milk

Butter for pan

1/2 cup heavy cream

1 garlic clove, halved

1/8 teaspoon freshly grated nutmeg

1/2 teaspoon salt, or to taste

White pepper to taste

1/2 cup grated Gruyère.

1. 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.

2. 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.

Yield: 4 servings.

NYT 3/14/2001

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