Recipe - Jerusalem Artichokes And Potato Au Gratin

6 Jerusalem artichokes (abt
Three fourths lb); peeled ,and cut
into 1/4" slices
2 lg Baking potatoes (abt 1 1/4
lbs); peeled, and cut into
1/2" slices
Salt; to taste
Freshly ground black pepper;
to taste
Cayenne pepper; to taste
One fourth cup Olive oil
1 tablespoon Butter
One half cup Chopped onion
2 teaspoon Chopped garlic
1 cup Grated cheddar cheese
1 tablespoon Flour
One half cup Milk
1 cup Dried fine bread crumbs
2 tablespoon Chopped parsley
Emeril's Essence; see * Note

* Note: See the "Emeril's 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 2quart baking dish.
Put half of the artichokepotato mixture in the bottom of the pan, then
sprinkle with One fourth cup of the chopped onions, 1 teaspoon of the chopped
garlic, and One fourth cup of the cheese and the flour. Top this with the
remaining artichokepotato mixture. Sprinkle with the remaining One fourth cup
onions, 1 teaspoon garlic, and One half 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 Emeril's 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 # EM1A76 broadcast 12011997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

12051997

Recipe by: Emeril Lagasse