Jerusalem Artichoke Gratin
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Jerusalem artichokes
- 1cup milk
- Butter for pan
- ½cup heavy cream
- 1garlic clove, halved
- ⅛teaspoon freshly grated nutmeg
- ½teaspoon salt, or to taste
- White pepper to taste
- ½cup grated Gruyére
Nutritional analysis per serving (4 servings)
319 calories; 21 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 10 grams protein; 448 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice ¼ inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
- Step 2
In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.
Private Notes
Comments
Due to restaurant closures caused by the coronavirus, a farmer here in Denmark has 100 tonnes of Jerusalem artichokes that he can't sell. I received a kilo tonight in my weekly vegetable box and made this recipe. It was perfect as a single-dish dinner. The only accompaniment needed was a glass of red wine.
Fantastic and fantastically simple. I made it even easier by using/reusing the milk that cooked the Jerusalem Artichokes as the base for the cream sauce, rather than discarding the milk. Worked out great and I only had one pot to wash.
I can’t find Jerusalem artichokes. May have to go to Denmark!
Awesome in lieu of potatoes! Used J.artichokes and a medium parsnip. Didn't use milk or cream as I didn't have them, but used almond milk plus some oat milk/coconut creamer instead--didn't get as creamy but still delicious. As someone else suggested, I just reused the "milks" for the last step, and oops forgot to butter the pan! but it was fine. YUMMMMMM!
Delicious! I used gouda instead of gruyere.
Fantastic and fantastically simple. I made it even easier by using/reusing the milk that cooked the Jerusalem Artichokes as the base for the cream sauce, rather than discarding the milk. Worked out great and I only had one pot to wash.
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