Jerusalem Artichoke and Chestnut Gratin Recipe

Name: Jerusalem Artichoke and Chestnut Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using); 3 cups milk; 8 ounces creme fraiche; 2 tablespoons fresh lemon juice; 1 cup grated Gruyere cheese (4 ounces); 1 tablespoon minced fresh thyme; 1 1/2 teaspoons coarse salt; 1/4 teaspoon freshly ground pepper; 1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick; 5 ounces shallots (about 4), thinly sliced; 5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise; 4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces

Servings: persons

1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using)
3 cups milk
8 ounces creme fraiche
2 tablespoons fresh lemon juice
1 cup grated Gruyere cheese (4 ounces)
1 tablespoon minced fresh thyme
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
5 ounces shallots (about 4), thinly sliced
5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise
4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces

1
Preheat the oven to 450F.
2
In a large saucepan, bring the artichokes and milk just to a boil.
3
Reduce heat; simmer until artichokes are crisp-tender, about 10 minutes.
4
Drain in a colander set over a bowl; reserve 3/4 cup milk.
5
In a large bowl, whisk the reserved milk with the creme fraiche, lemon juice, 1/4 cup cheese, thyme, salt, and pepper.
6
Add the artichokes, potatoes, shallots, and chestnuts; stir to combine.
7
Pour the mixture into a 1 1/2-quart gratin dish; cover tightly with foil.
8
Bake on a baking sheet until the artichokes are tender when pierced, about 1 hour.
9
Remove the foil; sprinkle the top of the gratin with the bread pieces and remaining 3/4 cup cheese.
10
Continue baking, uncovered, until golden brown, 8 to 10 minutes more.
11
Serve warm.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using), 3 cups milk, 8 ounces creme fraiche, 2 tablespoons fresh lemon juice, and more.

Yes, Jerusalem Artichoke and Chestnut Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerusalem Artichoke and Chestnut Gratin

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