Jerusalem Artichoke Dauphinoise

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

Photography By Carole Topalian | October 02, 2017

Ingredients

  • 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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Jerusalem Artichoke Info & Recipes

The Jerusalem artichoke may be the most misnamed vegetable we have. It has nothing to do with Jerusalem, nor is it anything like an artichoke. This vegetable is actually a variety of sunflower, which ...

Ingredients

  • 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
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