Jerusalem Artichoke Gratin
Transform humble root vegetables into an elegant delight with this Jerusalem Artichoke Gratin recipe, a rich and creamy side dish that’s perfect for any occasion. Thinly sliced Jerusalem artichokes and Yukon Gold potatoes are layered with nutty Gruyère and Parmesan cheeses, then infused with a luxurious cream mixture flavored with garlic and fresh thyme. Baked to golden perfection, this gratin boasts a crispy top and tender, flavorful layers beneath. It’s easy to prepare and offers a sophisticated twist on classic comfort food, making it an ideal choice for holiday dinners or an indulgent weeknight treat. Serve it alongside roasted meats or as a vegetarian centerpiece for a show-stopping meal that’s sure to impress.
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Recipe Information
Ingredients
- 500 g Jerusalem artichokes
- 300 g Yukon Gold potatoes
- 250 ml Heavy cream
- 100 ml Whole milk
- 100 g Gruyère cheese, grated
- 2 Garlic cloves, minced
- 1 tbsp Fresh thyme leaves
- 1 tbsp Unsalted butter
- 1 tsp Salt
- 0.5 tsp Black pepper
- 50 g Grated Parmesan cheese
Instructions
Preheat your oven to 190°C (375°F). Grease a baking dish with unsalted butter and set aside.
Peel the Jerusalem artichokes and potatoes, then slice them thinly (about 3 mm thickness) using a mandoline or a sharp knife. Place the slices in a bowl of cold water to prevent browning.
In a medium saucepan, combine heavy cream, whole milk, minced garlic, fresh thyme leaves, salt, and black pepper. Heat over medium-low heat until warm, but do not let the mixture boil. Remove from heat and set aside.
Drain and pat dry the sliced Jerusalem artichokes and potatoes with a clean kitchen towel.
Layer one-third of the slices in the prepared baking dish, alternating between Jerusalem artichokes and potatoes. Sprinkle one-third of the grated Gruyère cheese over the top.
Repeat the layering process with the remaining slices and cheese, finishing with a layer of cheese on top.
Pour the warm cream mixture evenly over the layered vegetables, ensuring it seeps through all the layers.
Sprinkle the grated Parmesan cheese on top for an extra golden crust.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly, and the vegetables are tender when pierced with a knife.
Let the gratin cool for 5-10 minutes before serving. Enjoy as a delicious side dish or vegetarian main!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 13.7 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 415 mg | 32% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
