Sunchokes Au Gratin

Didn't braise anything last weekend; but, this experiment substituting Sunchokes (Jerusalem Artichokes) for the potatoes in Au Gratin was very tasty! My first time cooking them, so I was quite please with how it came out. They have a sweet nutty flavor and made a great side dish with the pork roast.

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Sunchokes Au Gratin

2 Cups peeled Sunchokes, sliced 1/4" thick
1 Onion, cut in half and sliced thin
3 cloves garlic, sliced thin
1 Tablespoon butter
1/4 cup White Wine

1 Cup Milk (or half milk and half stock)
1 Tablespoon Butter
1 Tablespoon Flour
1 Tablespoon fresh Thyme (1 tsp. Dry)
1/2 Cup Grated Swiss Cheese
Salt and Pepper

Bread Crumbs

Preheat oven to 350 degrees.

Boil Sunchokes in salted water until barely cooked (5 minutes) and drain.

Saute onions and garlic in butter until nicely browned. Add White Wine to pan, stir to dissolve any brown bits, and set aside.

Melt 1 Tablespoon Butter in a small sauce pan. Add Flour and cook over a low heat until it has a nutty smell. Let cool slightly. Return to heat and pour in milk while stirring with a whisk. Bring quickly up to simmer. It should thicken nicely. Add swiss cheese in two batches, whisking until it is combined before adding more. Add thyme and season with salt and pepper to taste.

Combine all ingredients except bread crumbs. Pour into a casserole and cover with bread crumbs. Cook until brown and bubbly.

Serves 4