{"id":2184,"date":"2011-04-21T19:29:25","date_gmt":"2011-04-22T03:29:25","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2184"},"modified":"2011-04-21T21:50:08","modified_gmt":"2011-04-22T05:50:08","slug":"fingerling-potato-gratin-dauphinoise-with-sunchokes-and-artichokes","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/fingerling-potato-gratin-dauphinoise-with-sunchokes-and-artichokes","title":{"rendered":"fingerling potato gratin dauphinoise with sunchokes and artichokes"},"content":{"rendered":"<p style=\"text-align: center;\">\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2205\" title=\"P1080049\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1080049-350x233.jpg\" alt=\"\" width=\"350\" height=\"233\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1080049-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1080049-580x386.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\">fingerling potato gratin dauphinoise with sunchokes and artichokes<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">stats:<\/span><\/span><\/p>\n<p><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">yield:<\/span> makes\u00a0 1\u00a0 10\u201d gratin pie<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #888888;\">1 1\/2 pound fingerling potatoes (i.e., Peruvian, French fingerlings, Rose Finn, Red Thumb), thinly sliced<br \/>\n1\/2 pound sunchokes, peeled and thinly sliced<br \/>\n3 large beautiful artichoke hearts, steamed, cooled, and thinly sliced rondelle<br \/>\nolive oil (as needed)<\/span><\/p>\n<p><span style=\"color: #888888;\">grapeseed oil (as needed)|<br \/>\n4 garlic cloves, smashed and minced<br \/>\n2 shallots, thinly sliced<br \/>\n1\/8 cup dry white wine<br \/>\n1 bouquet garni (fresh sage, fresh thyme sprigs, 1 bay leaf, and Italian parsley)<br \/>\n2 cups heavy cream<br \/>\nfreshly ground black pepper (as needed)<br \/>\nkosher salt (as needed)<\/span><\/p>\n<p><span style=\"color: #888888;\">2 ounces grated parmesan cheese<br \/>\n5 ounces grated Gruy\u00e8re cheese<!--more--><br \/>\n<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to: <\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\"> Steam Artichokes<\/span>.\u00a0 Trim artichokes and place in a large pot with a few inches of water over a high flame. Cover with a lid and steam artichokes until tender.\u00a0 Remove from heat and cool.\u00a0 Once cool, remove leaves and fibers from the heart.\u00a0 Discard.\u00a0 Using a mandolin or knife, thinly slice the artichoke hearts.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Slice Sunchokes And Potatoes<\/span>. Using a mandolin, thinly slice potatoes and sunchokes.\u00a0 Toss in a bowl with a little olive oil\u00a0 and salt until coated.\u00a0 Set aside.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Sweat Aromatics<\/span>.\u00a0 In a saucepan over high heat, add 1 tablespoon of grapeseed oil.\u00a0 Once oil is hot, add garlic.\u00a0 When garlic is fragrant, add shallots.\u00a0 When shallots are translucent, add wine and reduce the wine demi-sec (means that there is still some wine in the pan).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Reduce Cream.<\/span> Add cream and bouquet garni to the saucepan.\u00a0 Simmer until you get the flavor you want (if you want it stronger, reduce the cream more by cooking it longer).\u00a0 Strain the cream and discard the aromatics and bouquet garni.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\"> Assemble<\/span>. Rub about 1 tablespoon grapeseed oil on bottom of an oven-proof pie pan.\u00a0 Place a layer of potatoes across the bottom of the pan, slightly overlapping the edges.\u00a0 Season the layer with salt and pepper.\u00a0 Add a layer of cheese.\u00a0 Add another layer of potatoes.\u00a0 Season with salt and pepper.\u00a0 Add a layer of sunchokes.\u00a0 Sprinkle a little cheese over the layer.\u00a0 Add another layer of potatoes. Season with salt and pepper.\u00a0 Add a layer of artichoke slices. Repeat layering process, seasoning each layer with salt and pepper, until all the ingredients are used. The top layer should be a decorative arrangement of potatoes slices with\u00a0 cheese sprinkled on top.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Bake.<\/span> Cover with aluminum foil.\u00a0 Bake in an oven preheated to 400 degrees Fahrenheit for about 30 minutes.\u00a0 Remove the aluminum foil the last 10 minutes to allow the cheese on top to brown.\u00a0 Gratin is done when the top is bubbling and a knife can easily be inserted.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Serve<\/span>.\u00a0 Serve warm. <\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>fingerling potato gratin dauphinoise with sunchokes and artichokes stats: yield: makes\u00a0 1\u00a0 10\u201d gratin pie what you need: 1 1\/2 pound fingerling potatoes (i.e., Peruvian, French fingerlings, Rose Finn, Red Thumb), thinly sliced 1\/2 pound sunchokes, peeled and thinly sliced 3 large beautiful artichoke hearts, steamed, cooled, and thinly sliced rondelle olive oil (as needed) [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341],"tags":[400,429,434,435],"class_list":["post-2184","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-artichokes","tag-easter-dinner","tag-fingerling-potato-gratin-dauphinoise","tag-sunchokes"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=2184"}],"version-history":[{"count":8,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2184\/revisions"}],"predecessor-version":[{"id":2229,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2184\/revisions\/2229"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=2184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=2184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=2184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}