Ingredients
1 lb. Jerusalem artichokes
3 c. milk
8 oz. crème fraiche
2 tbsp. freshly squeezed lemon juice
1 c. grated Gruyére cheese
1 tbsp. minced fresh thyme
1 tsp. Coarse salt
1/4 tsp. Freshly ground pepper
1/2 lb. Yukon gold potatoes
5 oz. shallots
5 oz. peeled chestnuts
4 slice white bread
Preparation
Step 1In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk.Step 2Preheat oven to 450 degrees F. In a medium bowl, whisk crème fraiche, reserved milk, lemon juice, 1/4 cup Gruyére, thyme, salt, and pepper. Add artichokes, potatoes, chestnuts, shallots; gently mix to combine. Transfer to a 6-cup shallow baking dish, and cover tightly with parchment-lined aluminum foil. Place on a rimmed baking sheet, and bake until artichokes are tender, about 1 hour. Remove foil, and sprinkle with breadcrumbs and remaining 3/4 cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.
