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Flatiron Foodies: Quality Eats' Scalloped Sunchokes

Quality Eats is a contemporary steakhouse that features interesting twists on classic steakhouse dishes. Quality Eats challenges the notion that a steakhouse visit is exclusively for special occasions. Executive Chef Craig Koketsu walks us through Quality Eats' new take on scalloped potatoes. 

QUALITY EATS' SCALLOPED SUNCHOKES

Ingredients

  • 2 shallots, thinly sliced
  • 3 tablespoons butter
  • 8 cups of sunchokes, washed well and sliced into 3/16” thick discs
  • 1 tablespoon Wondra flour
  • 1 quart whole milk
  • 1 pint heavy cream
  • 2 cups aged gouda, grated
  • 2 cups parmesan, grated
  • Salt & pepper


Method

  1. Preheat oven to 350 degrees.
  2. Prepare a large, oven-proof casserole dish by spraying with PAM and wiping clean with a paper towel. In a large pot, sweat shallots in butter until completely limp. Add sunchokes and sweat. Season with salt and pepper. Dust with wondra and continue to sweat.  
  3. When sunchokes become starchy, add cream and milk and simmer until sunchokes are cooked through. 
  4. Add cheeses and mix in until smooth, being careful not to break up the sunchoke slices.
  5. Spoon sunchokes into the casserole, making sure that they are evenly spread out. Bake for about 10 minutes or until bubbly and golden brown.


Pictured below: Executive Corporate Chef Craig Koketsu



Quality Eats3 East 28th Street, between Fifth and Madison Avenue@quality_eats212-257-8882

 

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