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Recipe Detail Page
Jerusalem Artichoke Gratin
Autumn 2010
A rich gratin that is easily made by simmering the artichokes with the milk and cream at the beginning. This more unusual method to make a gratin produces a soft and luscious texture.
Serves 6 to 8
Butter
2 lbs (1 kg) Jerusalem artichokes
2 cups (500 mL) milk
1 cup (250 mL) whipping cream
½ cup (125 mL) chopped shallots
1½ tsp (7 mL) chopped fresh thyme
Salt to taste
Topping
1 cup (250 mL) fresh bread crumbs
¼ cup (50 mL) grated Parmesan cheese
1 tbsp (15 mL) olive oil
1. Preheat oven to 375°F (190°C). Butter a 5-cup (1.25-L) gratin dish.
2. Peel artichokes and slice about ¼ inch (5 mm) thick. Place in a pot with milk, cream, shallots and thyme and bring to boil over medium-high heat. Boil gently for 4 minutes or until artichokes are tender-crisp.
3. Transfer artichokes and cooking liquid to prepared gratin dish, season with salt to taste and bake for 25 minutes or until artichokes are easily pierced with a fork and liquid is reduced.
4. Combine bread crumbs and Parmesan in a small bowl. Add olive oil and toss to coat. Season with salt. Sprinkle bread crumb mixture over gratin and bake for 15 to 20 minutes longer or until crumbs are browned and liquid has been absorbed.
Serves 6 to 8
