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Before starting this Jerusalem Artichoke Gratin recipe, make sure you have organised all the necessary ingredients.
... the artichokes...
... and cut into 3mm thick slices. For this step, we recommend using a Japanese mandoline for an easier and quicker process. (Mind you fingers!)
Do not wash the Jerusalem artichokes once they have been sliced.
Place the artichokes in a saucepan, together with 30 cl of milk (preferably whole milk)...
... a large knob of butter, salt, pepper and ground nutmeg.
Add the chopped garlic.
Bring to a boil, then lower the heat a little and continue cooking at a gentle boil until the artichokes are tender. Using a spatula, stir regularly and gently to avoid the mixture sticking to the bottom of the saucepan.
Pour the whipping cream into a mixing bowl. Add the whole egg.
Combine well with a whisk.
Season with salt, pepper and nutmeg.
Butter a gratin dish.
The Jerusalem artichokes are ready when tender but still crunchy.
Remove them with a skimmer...
... and arrange them in the gratin dish.
At this stage, sprinkle small pieces of goats' cheese between layers of artichokes.
Combine the remaining milk with the crème fraîche and egg mixture.
Pour the mixture over the Jerusalem artichokes (they should be completely immersed).
Preheat the oven to 170°C (gas 3) and bake for approximately 20 minutes... (With the tip of a knife, check if the artichokes are cooked. They should be very tender.)
... until the surface is nice and golden. Serve in the baking dish.
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