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Vegetarian, Northern, Eastern and Western France

Jerusalem artichoke gratin with green salad

Jerusalem artichoke gratin with green salad is a vegetarian dish for 4 people, ready in 65 minutes, easy to make, for about €2.30 per person. Jerusalem artichokes bring a mild artichoke flavor that makes a nice change from a classic potato gratin. The key is a short pre cook of the slices and a cream that reaches just halfway up the vegetables.

Tonight, a creamy Jerusalem artichoke gratin with a mild artichoke taste, a nice change from potatoes.

Jerusalem artichoke gratin with green salad
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.30
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Jerusalem artichoke tastes close to artichoke, milder and softer once baked in cream. Mixed with potato, it keeps a little bite while bringing that melting texture that makes a good winter gratin. The gruyere browned on top adds the crunch the dish would otherwise miss.

This is a weeknight dish for when you want to cook a different vegetable without spending the whole evening on it. The green salad on the side lightens things up and brings the freshness a rich, creamy gratin needs. It also works for a simple Sunday, as a meatless main on its own.

The ingredients

4 people

Fruits and vegetables

  • Jerusalem artichokes 900 g
  • Potatoes 300 g
  • Garlic 1 cloves
  • Green salad 1

Dairy

  • Heavy cream 30 cl
  • Milk 10 cl
  • Shredded gruyere 100 g
  • Butter 20 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Vinaigretteoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Brush and peel the Jerusalem artichokes, then cut them into thin slices.

    Peel them with a vegetable peeler, it takes less time.

  2. Pre cook them for five minutes in salted boiling water, then drain. 5 min

    Don't overcook them, they fall apart very quickly.

  3. Rub a baking dish with garlic, butter it, then layer the Jerusalem artichoke and potato slices.

    Alternate the two vegetables for a lighter gratin.

  4. Pour over the cream mixed with milk, nutmeg, salt and pepper, then sprinkle with gruyere.

    The cream should reach halfway up the vegetables.

  5. Bake at 190°C and serve with the green salad. 35 min

    The gratin is ready when it's bubbling at the edges.

Our tips to get it right

  • Cut the Jerusalem artichoke and potato slices to the same thickness so they cook at the same rate in the oven.
  • No mandoline, no problem, a sharp knife works fine, what matters is even slices, not paper thin ones.
  • Let the gratin rest for five minutes once it comes out of the oven, the cream sets slightly and the portions hold together better.

The variations

  • Swap some of the Jerusalem artichokes for parsnip for a sweeter taste and a lighter color.
  • Add bacon bits between the layers of vegetables for a heartier version.
  • For kids, mix the cream with a bit less nutmeg and serve the gratin without the salad, alongside a simple piece of meat.

What to serve it with

  • A green salad with vinaigrette
  • A poached egg on top
  • Grilled country bread

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat it in the oven rather than the microwave so the top crisps up again.

Questions about this dish

Can you use light cream instead of heavy cream?

Yes, the gratin will be slightly less rich but the texture still works well. Keep the milk in the mix so the base stays loose enough before baking.

Do you really need to pre cook the Jerusalem artichokes before baking?

Yes, five minutes in boiling water is enough to cook them through without burning the top of the gratin. Skip this step and the center of the slices may stay too firm.

Can this gratin be made ahead of time?

You can slice the vegetables and make the cream mixture the day before, then assemble and bake right before dinner. A fully baked gratin also reheats well the next day without losing much.

How do you keep Jerusalem artichokes from turning brown while prepping them?

Drop the sliced pieces into lemon water while you finish peeling the rest. This keeps them pale right up until they go into the oven.

How long does it take to make a Jerusalem artichoke gratin with a green salad?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Jerusalem artichoke gratin with a green salad?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Jerusalem artichoke gratin with a green salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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