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    Home » Vegan Recipes » Jerusalem Artichoke Boulangères

    Jerusalem Artichoke Boulangères

    Published: Mar 31, 2015 · Modified: Mar 3, 2021 by Kate Ford · This post may contain affiliate links.

    Jerusalem Artichoke Boulangéres
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    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 Boulangéres

    Jerusalem Artichoke Boulangères

    Kate Ford | The Veg Space
    A rich gratin of Jerusalem Artichokes with a golden and crispy top. Perfect as a side dish.
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    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Sides
    Cuisine French
    Servings 4 servings
    Calories 312 kcal

    Ingredients
      

    • 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 dairy-free margarine
    • 1 tablespoon rosemary leaves bruuised and finely chopped
    • 1 tablespoon thyme leaves finely chopped
    • salt and black pepper

    Instructions
     

    • 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.

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1servingCalories: 312kcalCarbohydrates: 57gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 378mgPotassium: 1316mgFiber: 7gSugar: 18gVitamin A: 605IUVitamin C: 42mgCalcium: 106mgIron: 6mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    If you like the look of this recipe please follow me for more.... on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

    « Vegan Homity Pie
    Feta & Red Onion Roly-Poly »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

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    Comments

    1. Karen says

      July 31, 2015 at 9:01 am

      These pesky little root veg have invaded my garden, so this is a wonderful way to use them, other than soup and gratin! LOVELY recipe thanks! Karen

      Reply
      • thevegspace says

        July 31, 2015 at 1:18 pm

        Haha - they may be invaders but I say lucky you!! Probably my favourite root veg. Thanks! x

        Reply

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    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

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    • Roasted Pumpkin Soup with garlic and rosemary
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    • Vegan Victoria Sponge Cake
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