Jerusalem artichoke gratin

Jerusalem artichoke gratin

Jerusalem artichoke gratinJerusalem artichokes are rarely used, but they're delicious in a gratin! We love its artichoke flavour.

Ingredients

  • 454g (1 lb) Jerusalem artichokes
  • 300ml (1 1/4 cups) 35% cream
  • 1 egg
  • 1 ml (1/4 teaspoon) grated nutmeg
  • A knob of butter
  • 125ml (1/2 cup) finely grated Gruyère or Cheddar cheese
  • Salt and freshly ground pepper

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Wash and brush the Jerusalem artichokes in cold water to remove any soil. Slice as thinly as possible by hand or with a mandolin.
  3. Mix the cream, egg, nutmeg and seasoning in a bowl.
  4. Butter a 23cm (9in) square baking tin and arrange half the Jerusalem artichoke slices in it.
  5. Pour in half the cream mixture and sprinkle with half the cheese. Add the remaining Jerusalem artichoke slices. Pour over the remaining cream mixture and sprinkle with the remaining cheese.
  6. Bake in the middle of the oven for 40 to 45 minutes, or until the gratin is golden brown and the Jerusalem artichokes are cooked (prick with a fork to check that the Jerusalem artichokes are tender).
  7. Leave to rest for 5 minutes and serve.
Preparation
15 minutes
Cooking
45 minutes
Servings
6 portions
Category
Side dishes
Main dishes
Recipe by
Josée Robitaille