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Ingredientes
- 6 x Jerusalem artichokes - (abt 3/4 lb) peeled ,and cut into 1/4" slices
- 2 lrg Baking potatoes - (abt 1 1/4 lbs) peeled, and cut into 1/2" slices Salt to taste Freshly grnd black pepper to taste Cayenne pepper to taste
- 1/4 c. Extra virgin olive oil
- 1 Tbsp. Butter
- 1/2 c. Minced onion
- 2 tsp Minced garlic
- 1 c. Grated cheddar cheese
- 1 Tbsp. Flour
- 1/2 c. Lowfat milk
- 1 c. Dry fine bread crumbs
- 2 Tbsp. Minced parsley see * Note
Direcciones
- 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. Fold in 2 Tbsp. of the extra virgin olive oil and toss to coat. Butter the bottom and sides of a 2-qt baking dish. Put half of the artichoke-potato mix in the bottom of the pan, then sprinkle with 1/4 c. of the minced onions, 1 tsp. of the minced garlic, and 1/4 c. of the cheese and the flour. Top this with the remaining artichoke-potato mix. Sprinkle with the remaining 1/4 c. onions, 1 tsp. garlic, and 1/2 c. cheese. Pour the lowfat milk over the mix. In a bowl, mix together the remaining 2 Tbsp. extra virgin olive oil with the bread crumbs, parsley and season with Emeril's Essence. Spread this topping proportionately over the mix. Bake for 1 hour, or possibly till the potatoes are tender.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 347 | |
| Calories from Fat 172 | 50% |
| Total Fat 19.48g | 24% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 298mg | 12% |
| Potassium 505mg | 14% |
| Total Carbs 32.83g | 9% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.54g | 2% |
| Protein 10.8g | 17% |
