From Riverfronttimes.com: http://blogs.riverfronttimes.com/gutcheck/2009/10/farmers_market_share_sunchoke_potato_gratin_recipe_jerusalem_artichoke_st_louis_food_blog_101409.php?page=2
1. Preheat your oven to 375.
2. In a 9x13 pan, layer half your potatoes, sprinkle on half the thyme, salt and pepper evenly, add half the sunchokes, and finish with half the cheese. Repeat the layering pattern with the other half. Pour the milk over everything, and bake until you can slide a knife through all of the layers without resistance, about 45 minutes.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.2mg||0 %|
|Sodium 10.3mg||0 %|
|Potassium 280.2mg||7 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 9.9g|
|Protein 1.8g||3 %|
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Calories per serving: 55
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