Jerusalem Artichoke Dauphinoise

Vegetables In-Season Fall Recipes Side Dishes

Recipe by James Beard Award Winner Chef Alex Young, Ann Arbor

Photography By Carole Topalian | October 02, 2017

Ingredients

SERVINGS: 6 Serving(s)

2 pounds Jerusalem artichokes, peeled, sliced ¼ inch thick
3 cups heavy cream
1 teaspoon chopped garlic
1 teaspoon salt
½ teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 400°.

2. Combine all ingredients in a greased 2-quart casserole dish.

Cover with aluminum foil and bake for 1 hour, or until bubbly and golden.

3. Serve hot as a side dish.

Yield: 6 servings

Chef’s Note: Traditional gratin dauphinoise is a potato dish baked with milk, cream, butter and garlic. Jerusalem artichokes will make the dish nuttier and sweeter. If Jerusalem artichokes are not available, substitute with russet potatoes.

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