->Sunchoke Gratin 01 <-

Yield: 4 servings

2 lb Jerusalem artichokes, peeled

1 oz butter

1 tb flour

1 c milk, scalded

1 goat cheese log

1 egg yolk

pinch nutmeg

salt and pepper

1 tb bread crumbs

Thickly slice jerusalem artichokes, and cook in salted water until

soft. Drain. Make a bechamel sauce using the butter, flour and milk. Thicken

for 15 minutes, mixing occasionally. Add the goat cheese, mix

until melted and blended in the sauce. Remove from heat, add the

egg yolk, and season to taste with nutmeg, salt and pepper.

Preheat oven to 400 F (200 C).

Lightly oil a small oven proof baking pan, and coat with bread

crumbs. Arrange the jerusalem artichoke slices in one layer.

Spread the goat cheese mixture on the jerusalem artichoke layer.

Sprinkle additional bread crumbs, and bake 15 minutes or until

golden.