Gratin de Pommes de Terre et Topinambours

[kirra]

Gratin de Pommes de Terre et Topinambours
Potato & Jerusalem Artichoke Gratin

This is a crusty, golden gratin rich with the nutty flavor of Jerusalem artichokes. It offers a change of pace from the traditional potato gratin. Jerusalem artichokes are in fashion in France. They are loved because they are easy to grow, put down wherever they are planted, and because of their delightfully nutty flavor. This is a Norman recipe.

Ingredients:

1 pound baking potatoes. (If you are American, they don't consider our bakers as real potatoes. Theirs are harder, not 'fluffy' and tastier)
1 pound jerusalem artichokes, well scrubbed
1 tablespoon freshly squeezed lemon juice
Sea salt and freshly ground white pepper to taste
Freshly grated nutmeg
2 to 3 cups heavy whipping cream

Preparation:

Preheat the oven to 375.

Peel and thinly slice the potatoes. Rinse the potatoes to rid them of starch. Dry thoroughly with a thick towel. Set aside.

Fill a large bowl with water and add the lemon juice. Peel and thinly slice the jerusalem artichokes and drop the slices into the bowl of acidulated water as they are prepared. Rinse and dry thoroughly in a thick towel before continuing.

Alternate layers of potatoes and artichokes in an oval baking dish (about 9 x 13) ans season generously with the salt, pepper and nutmeg to taste. Cover just to the top with cream. Place in the center of the oven and bake until the vegetables are soft and the top is golden, about 1 hour. Serve immediately. Yield: 4 to 6 servings.