Seasonal Cooking - Jerusalem Artichoke Gratin recipe

Needing a good scrub - my bag of autumnal goodness

The Occupational Therapy department where I work has a beautiful walled garden, where patients are able to learn gardening skills and enjoy the therapeutic benefits of nature. A side bonus for the staff is that once a week we are able to purchase what they've harvested, this week Jerusalem Artichokes were on the list, and I couldn't resist buying a bag.

Jerusalem artichokes, also known as sunchokes in the USA, are knobbly, earthy tubers that come into season in late autumn and remain available throughout winter. Rather more rudely they have earned the nickname fartichokes!

They have a slightly nutty, sweet flavour that works wonderfully in creamy, comforting dishes like gratins. When cooked, their texture becomes tender, making them perfect for layering with rich, cheesy sauces.

Here's a Jerusalem artichoke gratin recipe adapted from a Great British Chefs recipe. This focuses on the natural, nutty sweetness of the artichokes, enhanced by a creamy sauce and the aromatic notes of truffle, nutmeg and cheese. This is a lovely side dish which feels very indulgent.

Ready, steady, cook!

Ingredients:

• 800g Jerusalem artichokes, scrubbed clean, but leave skin on and thinly sliced using a mandolin

• 300ml of double cream

• 300ml of milk

• 2 pinches of nutmeg, grated

• truffle oil, to taste

• 3 onions, sliced

• 150g of cheddar, or cheese of your choice

• truffle, grated (optional)

• salt

• pepper

• olive oil

  
  

Method:

1. Preheat the Oven: Set to 180°C (160°C fan).

2. Prepare the Dish: Grease a medium-sized baking dish with butter.

3. Combine Cream and Milk:  Place artichokes a pan with the cream, milk, nutmeg and a pinch of salt and pepper. Bring to the boil and simmer until the artichokes are cooked al dente, approximately 8-10 minutes, then season to taste with a drizzle of truffle oil

4. Meanwhile, fry the onions with a splash of oil and a pinch of salt in a frying pan set over a medium-low heat until soft and caramelised

5. Drain the artichokes, reserving the cream mixture. Take a baking dish and arrange some of the the slices in a neat layer over the base of the dish

6. Arrange the Artichokes: Layer the sliced Jerusalem artichokes in the baking dish.

7. Spread a thin layer of the onions over, season with salt and pepper, then add another layer of artichoke. Repeat the process until you are out of ingredients, making sure to finish with a layer of artichoke

8. Pour over the warm cream mixture, ensuring the artichokes are evenly coated and cover with the cheese

9. Bake: Cover the dish with foil and bake in the over for 25-30 minutes until golden and bubbling. If it's not golden remove the foil and bake a little longer.

Not perfect, but yummy!

Mine overflowed a bit, and there was enough to make 4 of these pots of loveliness. This is truly a comfort food dish, perfect for these colder darker days.