Jerusalem Artichoke Gratin
| Published: 1st November 2007 13:23 |
Try a little something different to accompany your favourite roast meat. This rich creamy gratin is also perfect with game.
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour
Ingredients
1 small onion, finely chopped
4 garlic cloves, crushed
5 Desirée potatoes, very finely sliced
10 Jerusalem artichokes, sliced
125ml White wine
1 Small handful tarragon, finely chopped
1 Small bunch Parsley, finely chopped
600ml double cream
400g Cheddar cheese, grated
75g Freshly grated Parmesan
Pinch Nutmeg
Salt
Pepper
500g Butter Perfect with roast lamb or beef
Method
1. Brush an ovenproof dish with a little melted butter and set the oven to 160°C/gas 3. Melt the rest of the butter in a large saucepan and add the onions, garlic, potatoes and Jerusalem artichokes.
2. Add the wine, bring to the boil and simmer until reduced to two thirds of it's original volume. Be careful not to over stir you don't want to break up the potatoes.
3. Stir in the tarragon, parsley and cream and bring to the boil. Remove from the heat, stir in half of the cheddar cheese, all of the parmesan and nutmeg, season to taste. Transfer to the prepared dish, sprinkle with the rest of the cheddar and bake for 1 hour.
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