Jerusalem Artichoke Gratin

1 lb Jerusalem artichoke
3 Tbsp butter
½ yellow onion
1 tsp dried thyme
1 tsp dried sage
3 Tbsp flour
2 cups milk, warmed
Salt and white pepper
¼ cup freshly grated Parmesan
Paprika for dusting

Preheat the oven to 400°F.

Fill a large saucepan with just enough water to cover the artichokes once they are added. Bring to a boil. Add the artichokes and cook, uncovered, over high heat until tender but still firm, about 15 min. Drain well and let cool. Peel and cut into ½ inch slices. Set aside.

In a saucepan over medium heat, melt the butter. Add the onion, thyme, and sage and sauté for 2 min. Add the flour and cook, stirring, for 1 min. Slowly add 1 cup of the warm milk, stirring constantly. As the sauce begins to thicken, slowly stir in the remaining 1 cup milk. Continue  to stir until thickened, 1-2 min. Season to taste with salt and pepper.

Mix the sauce with the artichokes and transfer to a 1½-qt (1.5-l) baking dish. Sprinkle with the cheese and dust with paprika. Place the baking dish on a baking sheet. Bake until the sauce bubbles and the cheese is golden, 10-15 min.

Serves 4


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