Jerusalem Artichoke and Potato Gratin with Almond and Goat Cheese
A surprising gratin for a change from classic dauphinois
- Prep time: 0 minutes
- Cook time: 0 minutes
This gratin puts the spotlight on an often overlooked root vegetable — Jerusalem artichokes — transforming them alongside potatoes into a melt-in-your-mouth, generous and ultra cozy dish
Ingredients
-
jerusalem artichoke
-
agata potatoes - rather firm flesh
-
cream
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ground almonds
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goat cheese
-
nutmeg
-
salt and pepper
Recipe steps
Prepare the root vegetables
Wash (and peel if you like) the Jerusalem artichokes and potatoes. Slice them thinly using a mandoline. Steam them for 15 minutes.
Assemble the gratin
Preheat the oven to 200°C/400°F. Peel and crush the garlic clove, then rub it all over the inside of a baking dish. You can chop it up and leave a few pieces at the bottom of the dish. Add a layer of potatoes, drizzle with cream, season with 2 pinches of salt and 2 pinches of black pepper, and sprinkle with a little nutmeg. Continue alternating layers of Jerusalem artichokes and potatoes. Bake for 30 minutes.
Finish the dish
Remove the dish from the oven and arrange slices of goat cheese on top of the gratin, sprinkle with almond powder, then bake for another 10 minutes. If the top browns too quickly, cover lightly. Serve piping hot.
Tips and variations
- You can use almond cream for a lighter version.
- Add some toasted slivered almonds or hazelnuts on top for extra crunch.
Anti-waste tips
Keep the thin potato peels if they’re clean. They get nice and crispy when roasted separately before adding to the gratin.
