Jerusalem Artichoke Dauphinoise

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

By | 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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Food Facts: Jerusalem Artichoke

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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