Made This Recipe? Add Your Photo
Jerusalem artichokes is also known as sun chokes. This Rich Guilty pleasure is an excellent side to a baked ham, roast pork, Turkey or chicken. The sauce is garlicy and creamy. I add fennel seed to help with expelling gas as sunchokes have the same reputation as the cabbage family. ;) Yes you can sub potatoes, parsnip, turnips, or carrots.
- 3 heads garlic, cloves separated but not peeled
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 3 slices bacon, diced
- 1 onion, sliced
- 1 tablespoon flour
- 1 pint heavy cream
- 2 tablespoons parsley, chopped
- 1 teaspoon fennel seed (optional)
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- lots fresh ground pepper
- 5 lbs jerusalem artichokes, scrubbed peeled and sliced
- 9 ounces aged manchego cheese, coarsely shredded (2 cups)
- 8 ounces smoked gouda cheese, shredded (1 cup)
- 4 ounces mozzarella cheese, shredded
- 2 eggs, whisked
- Place the sun chokes in a cold water bath while preparing the casserole.
- Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender.
- Meanwhile fry bacon till crisp in a very large frying pan.
- Remove bacon set aside. To the bacon fat in the pan add the butter and sauté the onions till translucent about 5 minutes.
- Stir in the flour to coat the onions then stir in the cream.
- Once the garlic is cool enough to handle squeeze out the cloves.
- Mash the garlic to a paste and transfer to a Cream mixture.
- Add parsley, fennel seed, rosemary and simmer.
- Add the cheeses except for 2 tablespoons of the mozzarella.
- Stir some of the sauce into the eggs then add to the mixture.
- Stir in the bacon pieces keeping 1/3 for the topping.
- Season the mixture with salt and pepper.
- Remove the sun chokes from the water and place into the sauce. Stir to coat them. (No need to dry the sun choke.).
- Place into a buttered the sides and bottom of a 9-by-13-inch baking dish.
- Top with the remaining cheese and bacon
- Bake the gratin for about 1-1 1/2 hours, until golden and bubbling. Cover loosely with foil if browning too much.
- Let cool for 20 minutes before cutting into squares and serving.