Tonight's Dinner: crazy inspiration!

Last weekend I went to Whole Foods Market, and I saw some awesome Jerusalem artichokes, a.k.a. sunchokes. I was reading the label, and it said it was a great substitute for potatoes for diabetics. No, I'm not diabetic, but sunchokes are a low GI food!  I thought, OK, now what can I do with these sunchokes that does not require potatoes?

My mother makes every so often one of my favorite dishes, sunchoke potatoes au gratin. So I thought I'd go from there.

I saw some beautiful sweet potatoes, so I thought, aha! I'll make sunchoke *sweet* potatoes au gratin! Didn't have an opportunity to make it until tonight.

Tonight I peeled the sweet potatoes and the sunchokes, then I sliced them with my mandoline. Love my mandoline!

I then put a pat of butter in the bottom of an oval casserole dish and put the dish in a preheated oven at 350 degrees. I took out the dish once the butter was melted. Then I started layering the sweet potato slices in a single layer in the dish. The next layer were the sunchoke slices. I then sprinkled some salt, pepper and olive oil over the slices. I also decided to add some *blue cheese* to this! Yes, blue cheese! I'm crazy tonight.

I repeated these layers a couple of times until I ran out of the sweet potato and sunchoke slices. Then I poured some heated milk over the whole casserole. Any milk will do. I didn't have any cream or half and half on hand. I topped the casserole with some panko breadcrumbs and put the dish in the oven. Now I'm going to let it stand there until it is cooked through, about 40 to 60 minutes.

Here is the recipe (sorry, no measurements)

 

Sweet Potato Sunchoke Casserole

A bag of Jerusalem artichokes, peeled and sliced
2 sweet  potatoes, peeled and sliced
Butter
Salt
Pepper
Olive Oil
Blue cheese
Milk, preheated
Panko breadcrumbs

Well, I'll let you know how this turned out!