Jerusalem artichoke gratin

Jerusalem artichoke gratin

30 Min. Active
1 hr 40 Min. Total
389 kcal per person
vegetarian, gluten-free
Nutritional value / person: Fat: 21 g, Carbohydrate: 35 g, Protein: 13 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Measuring cup
  • Oven mitts
  • Peeler
  • Teaspoon
  • Timer
  • Whisk
  • Kitchen scales
  • Wide-bottomed ovenproof dish (approx. 2 ½ l)
  • Mandolin

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare the vegetables

400 g mealy potatoes
200 g parsnips
400 g Jerusalem artichokes
a little butter
40 g grated Parmesan

Sauce

2 dl milk
1 ½ dl cream
¼ tsp nutmeg
¾ tsp salt

To bake

40 g grated Parmesan

How it's done

The kids can help at the marked areas .

To prepare the vegetables

400 g mealy potatoes
200 g parsnips
400 g Jerusalem artichokes
a little butter
40 g grated Parmesan

Peel the potatoes and parsnips, thoroughly wash the Jerusalem artichokes. Cut the vegetables into approx. 3 mm slices using a vegetable peeler. Grease the baking dish, transfer the vegetables and cheese to the dish.

Sauce

2 dl milk
1 ½ dl cream
¼ tsp nutmeg
¾ tsp salt

Whisk together the milk, cream, nutmeg and salt, pour the sauce over the vegetables.

To bake

40 g grated Parmesan

Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove the gratin, sprinkle with cheese. Return the gratin to the oven for approx. 20 mins.

Good to know
Serve with: Garnish
Tip: Garnish with 2 tbsp of roughly chopped flat-leaf parsley.
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