This creamy gratin is particularly good for busy weeknights as Jerusalem artichokes cook quickly on the stove. The dish only needs a blast under a hot grill to finish it off.
SERVES 2–4
- 75g smoked bacon, diced
- 25g butter
- 200g Jerusalem artichokes, scrubbed clean
- 100ml double cream
- 100ml milk
- 20g Parmesan, grated
- Salt and pepper
- Heat the grill to high. Fry the bacon in the butter until crispy. Drain on kitchen paper and set aside.
- Peel and slice the artichokes, and put them in a small pan with the cream and milk. Bring to a gentle simmer and cook until tender but still holding their shape, about 10 mins.
- Drain the artichokes and put the liquid back onto the stove to reduce. When thickened to a custard consistency, return the artichokes to the pan, add the bacon and season to taste.
- Tip into a gratin dish and top with the Parmesan. Place under the hot grill until golden, about 5–10 mins.
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Vegetarian alternative…
This dish still works well if you leave out the bacon. It is rich, so it’s good for a side dish for 2–4 people depending on what else you are serving. For a light yet indulgent supper, serve alongside a crisp green salad.
Want more ideas for Jerusalem artichokes? Try this Chicken, Jerusalem artichoke and leek filo pie