Creamy Jerusalem artichoke gratin
This delicious Jerusalem artichoke gratin is so filling. All you need is a simple salad on the side. Dinner's ready!
- Jerusalem artichokes
- yellow onion
This is perhaps more of a description than a traditional recipe. I usually don't bother measuring the vegetables and just use the size of the oven dish to get an idea of how much I need for this Jerusalem artichoke gratin.
Peel and slice Jerusalem artichokes and potatoes, use 2/3 artichokes and 1/3 potatoes.
Boil water and put the tubers in the pot. Boil for a few minutes and remove the water.
Put some sliced onion and garlic in the pot, add enough milk and cream to cover the vegetables.
Boil until soft.
Put the mix in a greased oven dish and leave it in the oven (440 degrees, or 225 degrees Celsius) for about 20 minutes.
There are some substances in the Jerusalem artichokes that can make them hard to digest, that's why I always parboil them before I use them in my cooking. This makes them a lot easier on the stomach.
This Jerusalem artichoke gratin is a dinner favorite here at home, especially in winter. It's delicious with some pan-fried snap beans, lettuce or some other simple side dish. The gratin on the picture was decorated with some fresh lamb's lettuce. You can use other root vegetables too, depending on what you have available in your garden right now. You could for example use parsnip and celery root. Enjoy!