Title: Jerusalem artichokes and potato au gratin
 Categories: E.
      Yield: 4 Servings
 
      6    Jerusalem artichokes, peeled
           And cut into 1/4-inch slices
           (about 3/4
           Pound)
      2 lg Baking potatoes, peeled and
           Cut into 1/2-inch slices
           (about 1 1/4
           Pounds)
           Salt
           Black pepper
           Cayenne
    1/4 c  Olive oil
      1 tb Butter
    1/2 c  Chopped onions
      2 ts Chopped garlic
      1 c  Grated cheddar cheese
      1 tb Flour
    1/2 c  Milk
      1 c  Dried fine bread crumbs
      2 tb Chopped parsley
           Essence
 
  Preheat the oven to 400 degrees F. Place the Jerusalem artichokes and
  potatoes in a mixing bowl and season with the salt, black pepper, and
  cayenne. Mix in 2 tablespoons of the olive oil and toss to coat.
  Butter the bottom and sides of a 2 quart baking dish. Put half of the
  artichoke-potato mixture in the bottom of the pan, then sprinkle with
  1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and
  1/4 cup of the cheese and the flour. Top this with the remaining
  artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions,
  1 teaspoon garlic, and 1/2 cup cheese. Pour the milk over the
  mixture. In a bowl, mix together the remaining 2 tablespoons olive
  oil with the bread crumbs, parsley and season with Essence. Spread
  this topping evenly over the mixture. Bake for 1 hour, or until the
  potatoes are tender. Serve the potatoes with the quail.
  
  Recipe from Louisiana Real and Rustic Cookbook by E. L.;
  William Morrow Publishing
  
  Yield: 6 servings