Jerusalem Artichoke Gratin by Sofia Smith
prepared for Titbit by: Sofie Smith, Head Chef at The Sexy Curry Company
Ingredients
Makes 6 servings as a side dish or light lunch
- Jerusalem artichokes—peeled, 600 g
- potatoes—peeled, 300 g
- onion, 200 g
- butter, 2 tablespoons + more for sprinkling
- smoked salmon, 200 g
- heavy cream, 300 ml
- salt and pepper, to taste
- breadcrumbs, for sprinkling
Method
- Peel the Jerusalem artichokes, slice them into 6-mm-thick slices, and place them in a bowl of lemon water to prevent them from turning brown.
- Cut the potatoes into slices the same thickness as the Jerusalem artichokes and blanch them—boil them for 2 minutes in boiling salted water, then rinse them under ice-cold water.
- Peel the onion and slice it into rings.
- Preheat the oven to 200 °C and grease a baking dish.
- Sauté the onion in a skillet until golden brown.
- Heat the cream in a pot and season with salt and pepper.
- We’ll layer the baking dish with potatoes, Jerusalem artichokes, onions, and salmon. For the first layer, combine equal parts potatoes and Jerusalem artichokes. Place the onions on top, followed by the smoked salmon.
- Continue with another layer of potatoes, Jerusalem artichokes, onions, and salmon.
- Place the remaining potatoes on top and pour the cream over everything. You can also add a pat of butter on top.
- Cover the dish with aluminum foil and bake in the oven for 40 to 50 minutes, until the potatoes are tender. Then remove the foil, sprinkle with breadcrumbs, and return to the oven for a few more minutes, until the top is golden brown.
- Let it sit for a few minutes before serving.
