Jerusalem artichoke gratin
Prep time 30 minutes
Total time 1h30 minutes
Serves 4 portions
Ah December...it's not so easy to make the transition to winter and load up on winter clothing (though watching the first snowflakes makes up for it a little). Either way, comfort food is an absolute must.
A gratin, yes. But with a twist: Jerusalem artichokes!
2 pounds of Jerusalem artichokes
1 cup of whole milk
2 tablespoons of sour cream
2 eggs
2 pinches of pepper
1 cup of grated cheddar
1 clove of garlic
2 tablespoons of butter
salt and pepper
Instructions
- Peel and wash the Jerusalem artichokes (with a mandolin if possible, or as thin as you can with a knife).
- Preheat oven to 350°F.
- In a bowl, mix the milk, fresh cream, eggs, and hot pepper. Add salt and pepper.
- Brush a baking dish with butter then rub with garlic.
- In the bottom of the dish, add a layer of sliced ??artichokes. Cover the mixture with milk and a bit of the grated cheddar. Make a new layer of artichokes and repeat steps until there are no more artichokes.
- Finish with cheddar and a few pats of butter.
- Bake and cook for 1 hour.
