Jerusalem Artichoke Gratin

by Patricia Eddy on February 17, 2009

When the temperatures dip and the snow falls, nothing warms up both house and stomach like a rich, golden gratin. Jerusalem artichokes (also called

Jerusalem Artichoke Gratin

Jerusalem Artichoke Gratin

sunchokes) are sweeter than potatoes, with a slightly crunchier texture, even when fully cooked. Gratins are, by definition, a baked dish topped with breadcrumbs or cheese, heated until the top is crisped. Our gratin has only 4 main ingredients (other than some spices), letting the mild flavor of the sunchokes shine through.

Jerusalem Artichoke Gratin

  • 1 pound Jerusalem Artichokes
  • 2 Tbsp butter
  • 1/4 cup raw milk cream
  • 1/2 cup breadcrumbs
  • Salt, pepper, and paprika for garnish

Scrub the Jerusalem artichokes and boil them in very lightly salted water for about 15 minutes, or until the tubers are fork tender. Drain and cool for a few minutes, until they can be safely handled.

Cut the tubers into chunks.

Butter a medium baking dish and fill with the Jerusalem artichokes.

Cut the butter into half a dozen chunks and dot throughout the dish.

For the cream, simply drizzle over the top of the dish from side to side. Cover the dish with a thin layer of breadcrumbs. Season with salt, pepper, and smoked paprika.

Bake at 400 degrees for 15-20 minutes, or until the breadcrumbs are golden brown.

Plate and enjoy!

Results: This gratin is mild enough that you can add just about any spice you want. Some suggestions are: hickory smoked sea salt, applewood Bacon Salt (it’s vegan!), or chili powder. If you’re a meat lover, mix in some bacon or pancetta and if not, sauté some mushrooms in butter until caramelized and mix those in as well. Gratins have endless variations, so play around until you find your perfect recipe. Don’t worry about measuring out exactly 1/4 cup of cream or 1/2 cup of breadcrumbs as gratins are also very forgiving. As long as you’re not drowning the tubers in cream, the recipe should be a success.

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{ 5 comments }

Tara February 17, 2009 at 6:11 pm

That looks SO amazingly good.

Sylvie, Rappahannock Cook & Kitchen Gardener February 18, 2009 at 8:29 am

Must be the season: ahahah! lots of posts on this forgotten vegetable that coming out of the shadow – including my own recipe for Leek & Sunchocke soup (http://www.laughingduckgardens.com/ldblog.php/2009/02/14/cream-those-sunchokes/). Hurray for sunchokes! Since I have LOTS of sunchokes and I love gratin, this is one recipe I will definitively make. Thank you

Patricia Eddy February 19, 2009 at 9:20 pm

I made a Jerusalem artichoke soup the other day as well. I caramelized some leeks and added a bit of cream and vegan bacon salt. It was quite tasty but wow, you can really taste the artichoke flavor despite the fact that they aren’t actually artichokes or artichoke roots.

Anne February 21, 2009 at 11:15 pm

Thanks! This looks great. I picked up some sunchokes from Nash’s today especially to make it. I’m still learning how to use this veggie.

Patricia Eddy February 22, 2009 at 2:27 am

Great! I’ll have a recipe for sunchoke soup coming up this week as well.

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