Sunchoke, Idaho® Potato and Raclette Gratin
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 comes from lemon zest and the nutty sweetness of sunchokes.
- 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)
- Preheat oven to 325°F.
- Scrub the sunchokes with a clean pot scrubber or brush under cool water to remove any excess dirt. Small dice the sunchokes and onion to the same size.
- In a medium pot, melt 6 tablespoons of butter over medium heat. Once the butter has melted, add the sunchokes and onions; sweat until the onions begin to soften, about 5 minutes.
- Add the heavy cream and milk to the pot. If the sunchokes aren’t completely covered by the liquid, add more milk until completely submerged. Add the thyme sprigs. Bring to a simmer, then reduce heat to medium and cook until sunchokes are tender, about 15 minutes. (Do not let the mixture boil, or you will lose the majority of the liquid.)
- Remove the thyme, then blend the mixture in a blender until it has a smooth consistency. Transfer the purée to a bowl and add a pinch of nutmeg, the zest of 2 lemons, the juice of 1 of the lemons and salt and pepper to taste. Stir to combine.
Slice the potato into 1/8-inch-thick slices using a mandoline.
- Butter a 6-inch round ovenproof baking dish and add a splash of milk to the bottom.
- Put a layer of overlapping potatoes on the bottom of the dish, then spread 1/4 cup of the purée on top of the potatoes.
- Add another layer of potatoes and purée; repeat until you have 6 total layers (a “layer” equals both the potato and the purée), finishing with purée on top.
- Cover the dish with aluminum foil and bake until potatoes are tender, 1 to 1 1/2 hours.
- Remove from oven, remove foil and add slices of raclette cheese to completely cover top of gratin, overlapping if needed.
- Turn oven to broil setting and broil until cheese is brown, about 3 minutes.
- Remove from oven and top with a pinch of salt and pepper and fresh thyme leaves.