If, like me, you could happily eat gratin dauphinois every day of the week, but are sensible enough not to as one portion contains roughly a million calories, then this Jerusalem Artichoke Boulangères might just be for you. It is similar in that root vegetables are thinly sliced and layered, but cooked in stock and milk rather than cream. It works brilliantly with almost any root veg – traditionally potato, but also celeriac, parsnip, even carrot.
I love jerusalem artichokes and they are in season throughout the winter, so as a last hurrah before we see them again next October, here’s a lovely gratin which makes a perfect side dish, or could even be the star of the show alongside some spring greens, and perhaps crusty bread and cheese.
There can be, ahem, windy side effects to eating too many jerusalem artichokes, (they are known as jerusalem fartichokes in our house!), hence pairing them with an equal quantity of potatoes here. This will serve 4-6 depending on whether it is a side dish or main event, and c.100g each really won’t cause problems!
Jerusalem Artichoke Boulangères
- 500 g jerusalem artichokes peeled and thinly sliced
- 600 g potatoes peeled and thinly sliced
- 2 onions peeled and thinly sliced
- 275 ml vegetable stock
- 150 ml milk nut or soya milk
- 30 g butter or dairy-free margarine
- 1 tbsp rosemary leaves bruuised and finely chopped
- 1 tbsp thyme leaves finely chopped
- salt and black pepper
- Preheat the oven to 180ºC / 350ºF / Gas Mark 4.
- Take a pie dish or roasting tin roughly 25cm x 20cm and start layering up the sliced vegetables and herbs as follows: one quarter of the potatoes; one quarter of the jerusalem artichoke; one third of the onions, one third of the herbs. Season generously with salt and pepper. Repeat these layers two more times, then finally top with the remainder of the potato and jerusalem artichoke.
- Combine the stock and milk in a measuring jug and pour over the vegetables. Finally, cut the butter into small cubes and sprinkle over the top of the gratin.
- Bake for 1 hour or until the top is golden and a knife slides through the layers easily.
- You can serve this immediately, or it is fine to keep warm for a while, or even chill in the fridge overnight and reheat when ready to serve.