Potato And Jerusalem Artichoke Gratin

Natural.Foodie's picture

Sep. 19, 2011


Baking potatoes 2 Medium , peeled and sliced 1/8 inch thick
Jerusalem artichokes 6 Medium
Fresh lemon juice 1 Tablespoon
Heavy cream 2 1/4 Cup (36 tbs)
Salt 1 Teaspoon
Freshly ground white pepper 1/2 Teaspoon
Freshly grated nutmeg 1/8 Teaspoon



1) Preheat the oven to 375°.

2) In a colander, place the potato slices to rinse properly to remove the starch.

3) Pat dry the potato slices with paper towel and place aside by covering.

4) Peel the Jerusalem artichokes.

5) In a medium bowl of cold water, add lemon juice and drop artichokes for few seconds.

6) Remove from water and slice the artichokes into 1/8 inch thick.

7) In a colander, place the artichoke slices to rinse with cold running water.

8) Transfer the artichoke slices over the paper towels to dry.

9) In a 9-by-13-by-2-inch baking dish, arrange a layer of half of potatoes at the bottom.

10) Arrange another layer of half of the Jerusalem artichokes over the potatoes.

11) Repeat the layering with remaining potatoes and Jerusalem artichokes.

12) In a small bowl, add cream, salt, pepper and nutmeg to combine.

13) Pour this mixture over the vegetables.


14) Place the gratin dish in the middle of the oven to bake for about 1 hour, until the potatoes and Jerusalem artichokes are tender and the top is golden brown.


15) Serve the gratin hot by dusting with nutmeg powder, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 464Calories from Fat 294

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 365 mg15.21%

Total Carbohydrates 39 g13%

Dietary Fiber 3 g12%

Sugars 14 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet