Jerusalem Artichoke and Chestnut Gratin

• 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 creme fraiche
• 2 tablespoons fresh lemon juice
• 1 cup grated Gruyere 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

1. Preheat the oven to 450F.
2. In a large saucepan, bring the artichokes and milk just to a boil.
3. Reduce heat; simmer until artichokes are crisp-tender, about 10 minutes.
4. Drain in a colander set over a bowl; reserve 3/4 cup milk.
5. In a large bowl, whisk the reserved milk with the creme fraiche, lemon juice, 1/4 cup cheese, thyme, salt, and pepper.
6. Add the artichokes, potatoes, shallots, and chestnuts; stir to combine.
7. Pour the mixture into a 1 1/2-quart gratin dish; cover tightly with foil.
8. Bake on a baking sheet until the artichokes are tender when pierced, about 1 hour.
9. Remove the foil; sprinkle the top of the gratin with the bread pieces and remaining 3/4 cup cheese.
10. Continue baking, uncovered, until golden brown, 8 to 10 minutes more.
11. Serve warm.

artichokes, milk, creme fraiche, lemon juice, gruyere cheese, thyme, coarse salt, freshly ground pepper, potatoes, shallots, chestnuts, white bread

Taken from www.epicurious.com/recipes/food/views/jerusalem-artichoke-and-chestnut-gratin-392765 (may not work)