Sunchoke Potato Gratin
Prep time
Cook time
Total time
Winter root vegetables, shallots and garlic, butter and cream, thyme, and a crunchy topping--winter locavore perfection!
Recipe type: Side Dish, Casserole
Serves: 6-8
  • 1 lb (2 large) sunchokes (Jerusalem artichokes) (Alm Hill Gardens, Everson)
  • 1 lb yellow potatoes (Hopewell Farm, Everson)
  • 2 tsp salt (split)
  • 1 Tbsp butter plus some to grease baking dish (Breckinridge Farm, Everson)
  • ½ cup chopped shallots (Hopewell Farm, Everson)
  • 2 cloves garlic, minced (Rabbit Fields Farm, Everson)
  • 1 cup heavy cream (Twin Brook Creamery, Lynden)
  • 1 tsp dried thyme (home dried from Half Acre Farm u-pick, Ferndale)
  • ⅓ cup bread crumbs (homemade bread)
  1. Start a large pot of water heating to a boil.
  2. Meanwhile, peel and slice the sunchokes and potatoes into thin slices (about ⅛ inch thick).
  3. Preheat oven to 400 degrees F.
  4. In the pan of boiling water, add 1 tsp salt, sunchokes, and potatoes. Parboil for about 5 minutes to slightly soften vegetables. Drain well and rinse with cold water to stop cooking.
  5. In a small skillet, melt the butter over medium heat and saute the shallots and garlic until shallots are translucent.
  6. In mixing bowl, mix shallots and garlic with cream, thyme, and another 1 tsp salt.
  7. Grease a 9x15 inch baking dish with butter. Spread the sunchokes and potatoes evenly over the bottom. Try to keep the layer a fairly uniform thickness so it will bake evenly. Pour the shallot mixture over all and distribute evenly.
  8. Bake for 20-25 minutes until the top has begun to brown. Remove from the oven and sprinkle top with bread crumbs. Return dish to oven and continue cooking for another 5 minutes until the top is well browned and the potatoes and sunchokes are easily pierced with a fork.
Recipe by Whatcom Locavore at