Yukon gold potatoes and sunchokes (also known as Jerusalem artichokes) go together beautifully in this simple gratin. Cloves and thyme give an added flavor dimension.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- 1 cup chicken stock
- 1-1/2 cups cream
- Sea salt to taste
- 1/4 to 1/2 teaspoon powdered cloves, according to taste
- 3 teaspoons lemon thyme leaves
- 3 pounds (about 6 large) Yukon gold potatoes, peeled
- 3/4 pound (about 8) sunchokes, peeled
Preparation:
Preheat the oven to 500 degrees F. and grease a baking dish. In a small saucepan, combine the stock with 1 cup of cream, sea salt to taste, and the cloves. Bring to a boil, then remove from the heat.
Slice the gold potatoes and sunchokes into 1/8-inch slices.
Place a half-inch layer of potato slices into the prepared dish, sprinkle lightly with salt and a teaspoon of lemon thyme. Scatter half of the sunchoke slices over the top, then pour on a cup of the stock mixture. Repeat these layers once again. Finish with another layer of potatoes sprinkled with a teaspoon of lemon thyme. Drizzle the remaining cream on top.
Bake uncovered for 20 minutes, then reduce the heat to 400 degrees F. and cook for 35 minutes or until fork tender. Rest at room temperature before serving.
Yield: 4 servings
Recipe Source: Nick Tischler, Restaurant Zinc, Back Bay, Massachusetts
Reprinted with permission.
Slice the gold potatoes and sunchokes into 1/8-inch slices.
Place a half-inch layer of potato slices into the prepared dish, sprinkle lightly with salt and a teaspoon of lemon thyme. Scatter half of the sunchoke slices over the top, then pour on a cup of the stock mixture. Repeat these layers once again. Finish with another layer of potatoes sprinkled with a teaspoon of lemon thyme. Drizzle the remaining cream on top.
Bake uncovered for 20 minutes, then reduce the heat to 400 degrees F. and cook for 35 minutes or until fork tender. Rest at room temperature before serving.
Yield: 4 servings
Recipe Source: Nick Tischler, Restaurant Zinc, Back Bay, Massachusetts
Reprinted with permission.
