Jerusalem Artichokes a l'Alsacienne

Ingredients

• 1 lb. Jerusalem artichokes
• the same quantity of potatoes
• grated Parmesan cheese
• oiled butter
• milk

Method

1. 1

   Wash, peel, and slice artichokes and potatoes.

2. 2

   Layer in a buttered dish, seasoning each layer with salt, pepper, and cheese.

3. 3

   Cover with milk and bake in a hot oven for 30 to 45 minutes until browned.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 8. The excerpt below is the record exactly as published.

lb. Jerusalem artichokes ; then slice and cook them in salted water JERUSALEM ARTICHOKES. 19 containing a little lemon juice. When drained, range them on a buttered gratin dish with alternate layers of grated cheese and Bechamel sauce. Be- sprinkle the top with breadcrumbs and grated Parmesan cheese. Place little bits of butter here and there, and bake in a sharp oven long enough to slightly brown the surface. Jerusalem Artichokes a I’Alsacienne. Wash, peel, and slice thinly a pound of Jerusalem artichokes and the same quantity of potatoes. Butter a fire-proof vegetable (gratin) dish, and put in the sliced vegetables in alternate layers ; season each layer with salt and pepper and sprinkle liberally * with grated Parmesan cheese and oiled butter. Pour over enough milk

Cook this with the app: pantry check, scaling, and the assistant.