I have written previously about my deep affection for Jerusalem artichokes (also known as sunchokes or topinambours. In fact, pretty much the only thing to my mind that compensates me for the seasonal disappearance of broad beans is the appearance of Jerusalem artichokes!
Last weekend I had a few people round to lunch and needed a satisfying, creamy starch dish. Yes, I could have made plain old potato bake, but I had three Jerusalem artichokes on the fridge that I wanted to use. And then I saw this post from Anne’s Food and just like that, the decision was made.
The two work wonderfully well together. The Jerusalem artichoke on its own as a bake might be a little too strident, but together with the potato it creates a happe balance between bland and strident – and of course, the cream and the melty cheese just make the whole dish that much more indulgent
JERUSALEM ARTICHIKE & POTATO GRATIN (serves 6)
3 medium Jerusalm artichokes
4 medium waxy potatoes
1 medium onion, sliced
salt and pepper
Butter a shallow oven-proof dish and pre-heat the oven to 180C.
Peel the Jerusalem artichokes. No need to peel the potatoes – just scrub them well. Slice the ‘chokes and the potatoes into thin 2mm slices.
Cover the base of the buttered dish with a single layer of potatoes. Scatter some sliced onions over it, pour some cream over and season with salt and pepper. Cover this layer with a layer of Jerusalem artichoke slices, onion and cream as described above. Repeat, alternating layers, and finishing with a layer of potato.
Place in the pre-heated overn, uncovered, for about an hour or until soft. Sprinkle the grated cheese on top and pop under the grill so that it melts.
And then tuck into a dish of pure comfort!