Jerusalem Artichoke Gratin with Parmesan and Lemon Thyme

Recipe steps

Preparing the Jerusalem artichokes

Preheat the oven to 180°C. Scrub the Jerusalem artichokes under cold water with a vegetable brush — no need to peel them completely, the thin skin is edible and full of flavor. Cut them into even rounds about 3 mm thick. The more even they are, the more uniform the cooking will be.

Preparing the aromatic cream

In a saucepan, heat the cream and milk with the crushed garlic cloves, thyme, and lemon zest. Bring to a simmer (without boiling), then remove from heat. Let it infuse for 5 minutes, strain if you wish, then season generously with salt, pepper, and nutmeg.

Assembling the gratin

Generously butter a gratin dish. Arrange the Jerusalem artichoke rounds in slightly overlapping layers, like a millefeuille. Pour the aromatic cream over the top — it should almost cover the vegetables. Sprinkle with grated Parmesan and a few fresh thyme leaves.

Baking and browning

Bake at 180°C for 35 to 40 minutes, until the Jerusalem artichokes are tender (test with the tip of a knife) and the top is nicely golden. If the gratin browns too quickly, cover it with aluminum foil for the first 20 minutes.

Tips and variations

• For an even more indulgent version, add pan-fried smoked bacon bits between the layers. That little smoky touch pairs wonderfully with the sweetness of Jerusalem artichoke.
• For a lighter version, replace half the cream with vegetable broth — the gratin will be a bit less rich but just as tasty.