Sunchoke & Potato Boulangère
Sunchoke & Potato Boulangère
Recipe Courtesy of Jarrott Moonitz
Ingredients
2 medium yellow onions
4 cloves garlic, minced
1.5 lbs sunchokes, peeled
1.5 lbs fingerling potatoes
13 oz chicken stock
Cooking oil
1 oz butter, in small cubes
Salt & Pepper
Fresh picked thyme leaves
Instructions
Heat the oven to 375F.
Peel the onions and thinly slice. Pour 2 tsp oil into a large pan over low heat and cook onions, stirring every few minutes until caramelized.
Slice potatoes and sunchokes into roughly 3/16-inch thick slices using a mandoline.
Butter a casserole dish. Layer sunchokes and potatoes into the dish, alternating between the two.
Dot with half of the garlic and half of the butter. Season with salt, pepper and thyme, then spoon over caramelized onions.
Continue layering sunchokes and potatoes, adding remaining garlic, butter and thyme, seasoning as you go and finishing with a layer of caramelized onions.
Add enough stock to come halfway up the dish. Cover with foil and bake for 1-1 ½ hours. Remove foil for the last ten minutes to brown the top.