Truffled Jerusalem artichoke gratin

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.

First published in 2018
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Ingredients

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

Equipment

  • Mandoline
  • Ovenproof dish

Method

1
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
2
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
Preheat the oven to 180°C/gas mark 4
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
5
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
6
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
  • truffle, grated (optional)
  • 150g of Reblochon cheese, thinly sliced
First published in 2018
share recipe:

Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1.

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