Remember my recipe for a silky Jerusalem artichoke & mushroom soup? I made another delicious sunchoke dish back in December, but never got around to blogging about it. Seeing the yummy-looking roasted sunchokes on Anne's blog today reminded me of the gratin I made - and will be definitely making again. I loved the slightly nutty and sweet flavour the Jerusalem artichokes gave to the dish. We enjoyed this with a simple green salad, but it would also make an excellent side dish to something meaty.
Cheesy Jerusalem Artichoke Gratin
(Maapirnisupp juustuga)
Serves 4
500 g Jerusalem artichokes / Sunchokes
500 g potatoes
butter
100 g cheese, grated
400 ml single or whipping cream
salt and black pepper
Peel the potatoes and Jerusalem artichokes, cut into very thin slices (kitchen mandoline is very helpful here).
Layer potatoes, Jerusalem artichokes and half of the grated cheese into a buttered oven dish, season layers with salt and pepper.
Scatter the rest of the cheese on top, pour the cream over.
Bake in a pre-heated 200 C oven for about 40-60 minutes, until the vegetables are cooked (the length of baking depends on the thickness of the vegetable slices).
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