Truffled Jerusalem Artichoke Gratin Recipe

Give Jerusalem artichokes the attention they deserve with this beautiful gratin recipe. The tubers are sliced thin and gently cooked in a truffled cream sauce, before being layered and topped with oozy Reblochon cheese . A fantastic side dish for the colder months.

Ingredients

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Metric

Imperial

800g of Jerusalem artichoke, scrubbed clean
300ml of double cream
300ml of milk
2 pinches of nutmeg, grated
truffle oil, to taste
3 onions, sliced
150g of Reblochon cheese, thinly sliced (or use a similar vegetarian cheese, if preferred)
truffle, grated (optional)
salt
pepper
olive oil

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Mandoline
Ovenproof dish

Leaving the skin on, use a mandoline to slice the artichokes to a 4mm thickness. Place into a pan with the cream, milk, nutmeg and a pinch of salt and pepper. Bring to the boil and simmer until the artichokes are cooked al dente, approximately 8-10 minutes, then season to taste with a drizzle of truffle oil

800g of Jerusalem artichoke, scrubbed clean
300ml of double cream
300ml of milk
2 pinches of nutmeg, grated
truffle oil, to taste
pepper

Meanwhile, fry the onions with a splash of oil and a pinch of salt in a frying pan set over a medium-low heat until soft and caramelised

3 onions, sliced
olive oil
salt

Preheat the oven to 180°C/gas mark 4

Drain the artichokes, reserving the cream mixture. Take a baking dish and arrange some of the the slices in a neat layer over the base of the dish

Spread a thin layer of the onions over, season with salt and pepper, then add another layer of artichoke. Repeat the process until you are out of ingredients, making sure to finish with a layer of artichoke

Pour the reserved cream over the top and cover with the Reblochon. Bake in the over for 25-30 minutes until golden and bubbling. Serve with fresh truffle grated over the top, if using