Jerusalem Artichoke Gratin

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 pound Jerusalem artichokes, peeled and sliced 1/4-inch-thick and reserved in cold water until ready to use

3 cups milk

8 ounces creme fraiche

2 tablespoons freshly squeezed lemon juice

1 cup grated Gruyere cheese

1 tablespoon minced fresh thyme

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1/2 pound Yukon gold potatoes, peeled and sliced 1/4-inch-thick

5 ounces shallots, peeled and sliced thinly

5 ounces peeled chestnuts, halved lengthwise

4 slices white bread, lightly toasted, crusts removed, and torn into small bits (to make 1 to 1 1/4 cups)

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