Free Recipe Jerusalem Artichoke And Potato Gratin
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Jerusalem Artichoke And Potato Gratin Recipe
2 Eggs
1 c Heavy cream
Salt; to taste
Freshly-ground black pepper;
-to taste
1 lb Idaho potatoes; peeled into
-water
1 lb Jerusalem artichokes; peeled
-into water
1/4 c Blue cheese
1 tb Chopped fresh sage
Jerusalem Artichoke And Potato Gratin Preparation
Preheat oven to 350 degrees. Combine eggs and cream and season with salt and pepper. Slice potatoes and Jerusalem artichokes on a mandoline or very thinly by hand. In bottom of a baking dish alternately layer potatoes and artichokes. Season with salt and pepper and sprinkle with cheese and sage every few layers. Continue until pan is full. Pour egg mixture over finished dish and press down to insure it soaks all layers. Cover and bake until tender, about 45 minutes. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2146 broadcast 05-12-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-18-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Jerusalem Artichoke And Potato Gratin?
If you know a better Jerusalem Artichoke And Potato Gratin Recipe please comment below.