Jerusalem Artichoke Gratin

Here’s an easy peasy comfort food recipe for you. I think I prefer this one to gratins made out of potatoes.

Preheat your oven to 350°F and butter a large casserole dish.

Take about 1-2 pounds of Jerusalem artichokes and shave them into thin little slices.

Chop up as well about 2 cups Italian parsley.  Regular parsley will also do.

Grate about 1 cup cheddar cheese as well.

In the bottom of the casserole, lay your ‘choke slices, overlapping them slightly.  Sprinkle with minced garlic and season with salt and pepper.

Repeat with additional layers of artichoke until you run out.  Drizzle 1/2 cup whipping (heavy) cream over the top.

Sprinkle grated cheddar evenly over the top as well.

Bake uncovered until creamy and bubbly, about half an hour.

Serve and enjoy.  We had it with sausages, green Dijon mustard, and some carrots that also came from my parents’ garden.  Mmmm.



Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

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