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