Sunchoke, Idaho® Potato and Raclette Gratin | Idaho Potato Commission

Ingredients

• 1 pound sunchokes (also known as Jerusalem artichokes)
• 1/4 yellow onion, small dice
• 6 tablespoons unsalted butter, plus more as needed for the baking dish
• 1 2/3 cups heavy cream
• 1/2 cup milk, plus more as needed to cover sunchokes and for the baking dish
• 2 sprigs thyme, plus leaves for garnish
• Pinch of nutmeg
• 2 lemons
• Salt and black pepper, to taste
• 1 large Idaho® Yukon Gold potato, unpeeled
• 3-4 slices raclette cheese (2-3 ounces)