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Recipe in: Sides (Potatoes)

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Sunchoke and Potato Gratin

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Potato and Sunchoke Gratin

Total time: 70 minutes
  Sunchokes, or Jerusalem artichokes, are the knobby, tan or purplish vegetable that you start seeing in late winter.  They have a mild taste, making them very versatile.  Peel them with a vegetable peeler.  They turn gray quickly, so keep in water if not using immediately.

Potato and Sunchoke Gratin Ingredients:

 Instructions:

Note:  Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil.  They almost always bubble over and this saves on oven clean up.  Just wrap up the mess and toss.