If you love gratin dauphinois but want something a little lighter, try these Jerusalem Artichoke Boulangères. Similar in concept—thinly sliced root vegetables layered and baked—the vegetables here are cooked in stock and milk rather than cream. This method works beautifully with many root vegetables: traditional potatoes, or celeriac, parsnip or carrot alongside Jerusalem artichokes.
Jerusalem artichokes are at their best through the winter, so make the most of them while they’re in season. This gratin makes an excellent side dish, but it’s also substantial enough to be the main with some spring greens and crusty bread with cheese.
A household note: Jerusalem artichokes can sometimes cause wind, so this recipe balances them with potatoes. The quantities here serve 4–6 depending on whether it’s a side or main; roughly 100g per person of the artichokes should be comfortable for most people.
Recipe
Jerusalem Artichoke Boulangères
Ingredients
- 500 g Jerusalem artichokes, peeled and thinly sliced
- 600 g potatoes, peeled and thinly sliced
- 2 onions, peeled and thinly sliced
- 275 ml vegetable stock
- 150 ml milk (nut or soya milk if preferred)
- 30 g dairy-free margarine, cut into small cubes
- 1 tablespoon rosemary leaves, bruised and finely chopped
- 1 tablespoon thyme leaves, finely chopped
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- Choose a pie dish or roasting tin about 25 x 20 cm. Begin layering the vegetables and herbs: start with one quarter of the potatoes, then one quarter of the Jerusalem artichokes, followed by one third of the onions and one third of the chopped herbs. Season each layer generously with salt and pepper. Repeat this layering two more times, finishing with the remaining potato and Jerusalem artichoke on top.
- Mix the vegetable stock and milk in a measuring jug and pour the liquid evenly over the layered vegetables. Scatter the cubes of margarine across the top.
- Bake for about 1 hour, until the top is golden and a knife slides easily through the layers. If the top browns too quickly, cover loosely with foil for the remainder of the cooking time.
- This dish can be served immediately, kept warm for a while, or chilled and reheated the next day—its flavour develops nicely when made ahead.
Nutrition (per serving)
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