Jerusalem Artichoke and Chestnut Gratin

This is a rich and impressive side dish for any meal.

1 lb Jerusalem artichokes, peeled and sliced ¼” thick
3 cups milk
8 oz crème fraîche
2 Tbsp. lemon juice, freshly squeezed
1 cup Gruyère cheese, grated
1 Tbsp. fresh thyme, minced
1 tsp. coarse sea salt
¼ tsp. black pepper, freshly cracked
½ lb Yukon gold potatoes, peeled and sliced ¼” thick
5 oz shallots, peeled and thinly sliced
5 oz chestnuts, peeled, halved lengthwise
4 slices white bread, lightly toasted, crusts removed and torn into small bits (to make 1-1¼ cups)

In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving ¾ cups of the milk.

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

In a medium bowl, whisk crème fraîche, reserved milk, lemon juice, ¼ cup Gruyère, 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 ¾ cup cheese.

Bake, uncovered, until golden brown, 8-10 minutes.

Serve warm.

Makes 8 servings.