Sunchoke Gratin for Rob
Rob seems to be looking for a use for those last sunchokes. So was I until Monday’s dinner when I turned them into a delicious vegetarian supper, pairing them with sauteed asparagus, and a salad of spring greens.
Serves 3 as a main course, 4-6 as a side dish
3 large sunchokes, sliced 1/8-inch thick
a mixture of milk and cream to cover the sunchokes
1 shallot, thinly sliced
1 sprig thyme
1 bay leaf
1 cup grated cheddar
In a medium saucepan, cover the sunchokes with your preferred mixture of milk and cream. Add shallot, thyme, and bay leaf. Bring to a simmer. Cover and cook until very tender approximately 45 minutes. While cooking, preheat the oven to 425 F. Scrape the sunchokes and milk into a buttered casserole pan. Remove the bay leaf and thyme sprig. Sprinkle cheese on top and bake until golden, approximately 15 minutes.