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LOCATION: Recipes >> Vegetables >> 1991. The recipe is for 8 servings. The combination of potatoes

Print this Recipe    1991. The recipe is for 8 servings. The combination of potatoes

and Jerusalem artichokes gives this an interesting and
distinctive taste.

POTATO AND JERUSALEM ARTICHOKE GRATIN

2 whole potatoes 2-1/4 cups heavy cream
6 whole Jerusalem artichokes 1/2 tsp white pepper
1 Tbl lemon juice 1/8 tsp nutmeg
salt to taste

Peel and slice potatoes (1/8-inch thick), rinse slices in
colander to remove starch, pat thoroughly dry, cover, and set
aside. Peel Jerusalem artichokes and place in a large bowl of
cold water with 1 Tbl lemon juice. Slice (1/8-inch thick), rinse
in colander under cold water, and pat dry. Preheat oven to 375-
degrees fahrenheit (approx. 215 Centigrade). Place a layer of
potatoes in 9x13x2-inch baking dish and cover with layer of
artichokes. Repeat with remaining potatoes and artichokes. In a
small bowl combine cream, salt, pepper and nutmeg. Pour cream
mixture over vegetables. Bake in middle of oven for about 1-
hour, or until the potatoes and artichokes are tender and the top
is golden brown. Serve hot.

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