Sunchoke Gratin

Photo: flickr user stu_spivack

Ingredients

1 cup whipping cream - (about)

2 teaspoons minced fresh thyme leaves

(or 3/4 tspn dried thyme)

1 teaspoon salt - (about)

1 teaspoon freshly-ground black pepper - (about)

1 pound sunchokes

1 pound Yukon Gold potatoes

1 cup freshly-grated parmesan cheese - (about 2 oz)

Fresh thyme sprigs rinsed

(or chopped parsley)

Preparation

Preheat oven to 400 F. In a 1- to 1 1/2-quart pan over high heat, bring 1 1/2 cups cream and thyme to a boil. Remove from heat and add 1/2 teaspoon salt and 1/4 teaspoon pepper.

Peel sunchokes and potatoes, immersing in a bowl of water as peeled to prevent discoloration. If potatoes are wider than 1 1/2 inches, cut lengthwise into halves or quarters so they are closer to the width of sunchokes. Using a mandoline, food processor, or sharp knife, cut vegetables crosswise into 1/8-inch-thick slices. Immerse slices in water.

Drain vegetables well. In a large bowl, mix vegetables with 1/3 cup of the cheese. Scrape into a lightly buttered shallow 2 1/2- to 3-quart baking dish and spread level. Pour cream mixture over vegetables. Cover dish tightly with foil.

Bake in a 400 degree regular or convection oven until vegetables are very tender when pierced, 60 to 70 minutes. Remove foil. Spoon some of the cream in dish over vegetables; if there is very little liquid left in dish, drizzle an additional 1/4 cup cream over the top. Continue baking, uncovered, until vegetables are browned, 20 to 25 minutes longer.

Sprinkle remaining cheese evenly over vegetables. Bake until cheese begins to brown, about 5 minutes longer. Garnish with thyme sprigs. Season to taste with more salt and pepper.

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About

Sunchokes, also known as Jerusalem artichokes (although they have no relation to the common artichoke), are available in most supermarkets. For special flavor, use imported Italian Parmigiano-Reggiano cheese.