| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive04 |
6 |
servings |
INGREDIENTS
| 6 |
|
Jerusalem artichokes – (abt 3/4 lb); peeled ,and |
|
|
Cut into 1/4" slices |
| 2 |
lg |
Baking potatoes – (abt 1 1/4 lbs); peeled, and |
|
|
Cut into 1/2" slices |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
|
|
Cayenne pepper; to taste |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Butter |
| 1/2 |
c |
Chopped onion |
| 2 |
ts |
Chopped garlic |
| 1 |
c |
Grated cheddar cheese |
| 1 |
tb |
Flour |
| 1/2 |
c |
Milk |
| 1 |
c |
Dried fine bread crumbs |
| 2 |
tb |
Chopped parsley |
|
|
Emeril's Essence; see * Note |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees. Place the Jerusalem artichokes and
potatoes in a mixing bowl and season with the salt, black pepper, and
cayenne. Mix in 2 tablespoons of the olive oil and toss to coat. Butter the
bottom and sides of a 2-quart baking dish. Put half of the artichoke-potato
mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped
onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the cheese and the
flour. Top this with the remaining artichoke-potato mixture. Sprinkle with
the remaining 1/4 cup onions, 1 teaspoon garlic, and 1/2 cup cheese. Pour
the milk over the mixture. In a bowl, mix together the remaining 2
tablespoons olive oil with the bread crumbs, parsley and season with
Emeril's Essence. Spread this topping evenly over the mixture. Bake for 1
hour, or until the potatoes are tender. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA
REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD
NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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