Sunchoke, Idaho® Potato and Raclette Gratin | Idaho Potato Commission
This gratin reflects Chef Caroline’s love of comfort food with a twist. Idaho® Yukon Gold potatoes star in this dish because they hold their shape and lend firmness. The unexpected flavor surprise...
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Cooking tools:
- Microplane
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Grater
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
- black pepper
- 1 large Idaho® Yukon Gold potato, unpeeled
- 3-4 slices raclette cheese (2-3 ounces)
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