- Jerusalem artichoke, peeled and chopped - 450 Grams
- milk - 3 cups
- sour cream - 240 Grams
- freshly squeezed lemon juice - 2 Art. spoons
- grated cheese - 1 glass
- chopped fresh thyme - 1 st. a spoon
- salt - 1 teaspoon
- freshly ground pepper - 1/4 teaspoonfuls
- potatoes, peeled and sliced - 220 Grams
- onions, peeled and thinly sliced - 150 Grams
- peeled chestnuts, separated in half - 150 Grams
- white bread without a crust, slightly roasted and broken into small pieces - 4 Slices
In a large saucepan combine Jerusalem artichoke and milk. Bring to a boil and cook for 10 minutes. Drain the milk by laying aside 3/4 cups of milk. Preheat the oven to 230 degrees. In a bowl, beat the sour cream, milk, lemon juice, 1/4 cup cheese, thyme, salt and pepper. Add Jerusalem artichoke, potatoes, chestnuts, shallots, gently mix. Put the mixture in a baking dish. Cover with aluminum foil. Bake until the Jerusalem artichoke becomes soft, about 1 hour. Remove the foil, sprinkle with breadcrumbs and the remaining 3/4 cup of cheese. Bake until golden brown, 8 to 10 minutes. Serve the casserole warm.
Servings: 6-8