Sunchoke Skillet Gratin

Sunchoke Skillet Gratin

Amy Maltzan
Course Side Dish
Servings 6 servings


  • 2 tablespoons unsalted butter
  • 1 tablespoon thyme fresh, chopped
  • teaspoons kosher salt
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon ground nutmeg
  • 2 pounds sunchokes scrubbed and thinly sliced
  • 1 cup heavy cream
  • 1 cup Parmigiano-Reggiano cheese finely grated


  • Preheat an oven to 450°. In a 12-inch ovenproof skillet, melt the butter, remove from the heat and set aside.
  • Mix together the thyme, salt, cayenne and nutmeg in a small bowl. Arrange ⅓ of the sunchokes, overlapping tightly, in bottom of skillet. Sprinkle with ⅓ of the thyme mixture. Repeat two more times for three layers total.
  • Return the skillet to medium heat and cook uncovered for 10 minutes, until underside of bottom layer starts to brown.
  • Add the cream, cover and cook 20–25 minutes, until the sunchokes are tender.
  • Sprinkle cheese over the top and place the skillet in the oven. Bake uncovered, 10–15 minutes or until golden and bubbling.
  • Remove from oven. Let stand 5 minutes, slice into wedges and serve.


Pair this dish with a nice, crisp Finger Lakes Chardonnay like this lightly oaked 2011 version from Wagner Vineyards.
Keyword Gratin, Sides, Skillet, Sunchoke

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