This came mostly from the Basic Gratins recipe in Recipes From America’s Small Farms. The artichokes we were stuffing had very large stems, so we peeled them and we just scrubbed the potatoes and Jerusalem artichokes (because they were organic and fresh). We used a mandoline to slice the vegetables very thinly – this helped them to cook uniformly and made the dish come together so nicely. This was really good left over and Morgan absolutely loved it.
About a pound potatoes, Jerusalem artichokes and artichoke stems, sliced thinly
bunch of spring onions (or medium onion)
couple of garlic cloves, minced
2 cups milk
¼ cup flour
salt and pepper
1 ½ cups grated cheese (we used Fontina because it melts well and Parrano for its sharpness)
½ cup bread crumbs
Preheat oven to 375 degrees. Lightly grease a 2 quart gratin or 9 x 13 baking dish.
Heat some oil in a skillet. Saute onion until translucent; add garlic and sauté until fragrant. Whisk flour and milk together. Add to onion mixture and cook, stirring constantly, until the sauce is bubbly and thickened.
Layer vegetables, sauce, cheese 3 times. Combine bread crumbs with 2 tablespoons oil and sprinkle over top. Bake for 30 – 40 minutes, until the vegetables are tender and the top is well browned.