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| Jerusalem Artichokes And Potato Au Gratin Recipe |
Category: Vegetables / Sides
Rating:
N/A
Servings: 6
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Ingredients
6 jerusalem artichokes - (abt 3/4 lb); peeled ,and cut into 1/4
2 large baking potatoes - (abt 1 1/4 lbs); peeled, and cut into 1/2
1 salt; to taste
1 freshly ground black pepper; to taste
1 cayenne pepper; to taste
1/4 cup olive oil
1 tablespoon butter
1/2 cup chopped onion
2 teaspoon chopped garlic
1 cup grated cheddar cheese
1 tablespoon flour
1/2 cup milk
1 cup dried fine bread crumbs
2 tablespoon chopped parsley
1 emeril's essence; see * note
Cooking Directions:
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 400 degrees.
Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat. Butter the bottom and sides of a 2-quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions, 1 teaspoon garlic, and 1/2 cup cheese. Pour the milk over the mixture. In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with Emeril's Essence. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
12-05-1997
Recipe by: Emeril Lagasse
vegetables,sides
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