Sunchoke Gratin
Dive into the rich and rustic flavors of Sunchoke Gratin, a creamy and decadent dish that transforms humble Jerusalem artichokes into a show-stopping side. Thinly sliced sunchokes are layered with a luscious blend of heavy cream, Gruyère, and Parmesan cheeses, then infused with aromatic garlic and fresh thyme for a deeply satisfying flavor profile. Baked to golden perfection, this gratin boasts a crisp, cheesy crust and tender, melt-in-your-mouth slices beneath. Perfect for holidays or an elevated weeknight dinner, this recipe offers a unique twist on classic potato gratin, celebrating the nutty, slightly sweet essence of sunchokes. Serve alongside roasted meats or hearty salads for a crowd-pleasing meal that feels both indulgent and sophisticated.
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Recipe Information
Ingredients
- 900 grams sunchokes (Jerusalem artichokes)
- 240 milliliters heavy cream
- 120 milliliters whole milk
- 150 grams grated Gruyère cheese
- 50 grams grated Parmesan cheese
- 2 units garlic cloves
- 2 teaspoons fresh thyme leaves
- 15 grams unsalted butter
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
Instructions
Preheat your oven to 190°C (375°F).
Thoroughly scrub the sunchokes under running water to remove any dirt. Peel the sunchokes if desired, though the skin is edible and adds texture. Slice the sunchokes thinly (about 3-4 mm thick) using a mandoline or sharp knife.
In a small saucepan, combine the heavy cream and milk. Crush and add the garlic cloves (whole is fine, as they will infuse the liquid). Warm gently over low heat until steaming but not boiling, then remove from heat. Discard the garlic cloves.
Grease a 20 cm x 30 cm (or similar-sized) baking dish with the unsalted butter.
Layer half of the sunchokes evenly in the prepared dish. Sprinkle 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of thyme leaves, and half of the Gruyère cheese over the first layer.
Add the remaining sunchokes on top, making sure to spread them evenly. Season this layer with the remaining salt, pepper, thyme, and another layer of Gruyère cheese (reserve a small handful for the top layer).
Pour the warm cream and milk mixture over the sunchokes, ensuring it covers the layers evenly.
Sprinkle the Parmesan cheese and the remaining Gruyère cheese over the top for a beautiful golden crust.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 20 minutes or until the top is golden brown and bubbly. You should be able to easily pierce the sunchokes with a knife.
Let the gratin rest for 5-10 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 15.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 385 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 697 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.
