Ingredients

serves 6 to 8

　　1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using)

　　3 cups milk

　　8 ounces crème fraîche

　　2 tablespoons fresh lemon juice

　　1 cup grated Gruyère cheese (4 ounces)

　　1 tablespoon minced fresh thyme

　　1 1/2 teaspoons coarse salt

　　1/4 teaspoon freshly ground pepper

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

　　5 ounces shallots (about 4), thinly sliced

　　5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise

　　4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces

　　

Step 1

Preheat the oven to 450°F. In a large saucepan, bring the artichokes and milk just to a boil. Reduce heat; simmer until artichokes are crisp-tender, about 10 minutes. Drain in a colander set over a bowl; reserve 3/4 cup milk.

　　

Step 2

In a large bowl, whisk the reserved milk with the crème fraîche, lemon juice, 1/4 cup cheese, thyme, salt, and pepper. Add the artichokes, potatoes, shallots, and chestnuts; stir to combine.

　　

Step 3

Pour the mixture into a 1 1/2-quart gratin dish; cover tightly with foil. Bake on a baking sheet until the artichokes are tender when pierced, about 1 hour. Remove the foil; sprinkle the top of the gratin with the bread pieces and remaining 3/4 cup cheese. Continue baking, uncovered, until golden brown, 8 to 10 minutes more. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.