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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees F. Reduce cream in a heavy saucepan over medium heat by about 1/3. Slice sunchokes very thin with a mandolin or in a food processor. | 2. Butter a small casserole or 8 inch square baking dish. Arrange a thin layer of sunchokes. Top with a few spoonfuls of cream, a few spoons of both cheeses, salt and pepper. Continue layering until you have used all the sunchokes. The top layer should be cheese. | 3. Bake 45 minutes or until tender when pierced with a knife. Run under the broiler for a few minutes to brown top, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
jerusalem artichoke	2	lb	peeled	806.9352	0.0	179.5204	4.5333
butter				-	-	-	-
gruyere cheese	2	cups	grated	1090.32	0.9504	78.6984	85.3776
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
salt black pepper			ground	806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.