Jerusalem Artichokes and Potato Au Gratin

Ready in 1 hour

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Try this Jerusalem Artichokes and Potato Au Gratin recipe, or contribute your own. "Vegetables" and "Side dishes" are two tags used to describe Jerusalem Artichokes and Potato Au Gratin.


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1 tb Flour
Salt; to taste
Freshly ground black pepper;
1 c Cheddar Cheese; grated
1/4 c olive oil
6 Jerusalem artichokes - (abt
1 c Dried fine bread crumbs
Cayenne pepper; to taste
1 tb Butter
1/2 c Onions; chopped
1/2 c milk
2 lg Baking potatoes - (abt 1 1/4
2 tb Chopped parsley
2 ts Garlic; chopped

Original recipe makes 6 Servings



* Note: See the "Emerils 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 Emerils 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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 12-05-1997 Recipe by: Emeril Lagasse

Calories Per Serving: 165 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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