Potato Gratin With Jerusalem Artichokes and Leeks
By: Tamara
Published: Tuesday, February 9, 2010 - 7:56am

Ingredients




350 grams Potatoes, peeled & sliced into approx 2-3mm slices
1 Leek, sliced
250 grams Jerusalem artichokes, peeled & sliced into approx 2-3mm slices
300 ml Milk
1 Vegetable or chicken stock cube (If you would rather use fresh 2 cloves of garlic, crushed
25 grams Butter
Sea salt & freshly ground black pepper

25 grams Parmesan cheese

Preparation

1 Preheat the oven to gas mark 4 and grease a baking dish with some butter. 2 Layer half the potatoes across the bottom of the dish. Next layer on the artichokes, and then the leeks. Add some seasoning. 3 Layer on the second half of potatoes. 4 In a small pan heat the butter and add the milk, garlic, stock, salt and pepper. Bring to the boil then remove from the heat and pour evenly over the gratin. 5 Cover the dish tightly with tin foil and cook for 1 hour. Test with a knife to see if it cooked though, the knife should not meet any resistance, if it does carry on cooking covered for another 25 minutes. Remove the foil and sprinkle over the parmesan cheese and bake for another 15 minutes or until the cheese has started to brown. 6 Serve.

About


In season at the moment are Jerusalem artichokes. They are not widely used in Britain which is a shame as they are extremely tasty & versatile. They can also be used both raw and cooked.
For more information on Jerusalem artichokes check out the eat the seasons website.
This dish is as versatile as the ingredients, we served this with pork chops and broccoli but it can be served as a main dish by itself, or with any other grilled meat.