Potato & Jerusalem artichoke gratin with truffles & Comté
Serves 6 to 8 as a side dish
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Ingredients
Serves 6 to 8 as a side dish
- 1 large clove garlic
- Butter, for greasing the dish
- 500ml full fat milk (or half milk, half cream)
- 1 teaspoon salt
- Plenty of black pepper, ground nutmeg and a pinch of cayenne
- 450g floury potatoes (as opposed to waxy ones), peeled and sliced as thinly as possible (a mandolin or food processor would be ideal)
- 450g Jerusalem artichokes, peeled and sliced as above
- 150g Comté, sliced (a younger Comté, such as 12 or 16-months, would work well here, to compliment the delicate flavour of the artichokes)
- Truffle, grated, or truffle oil to taste – optional
A delicious side dish or main (think macaroni cheese – you could even add bits of bacon), the truffle is a luxurious (and optional) addition that brings out the deep nutty flavour of the Comté and the earthiness of the root vegetables.
Method
- Preheat oven to 190˚C (170˚C fan).
- Cut the garlic in half and rub the inside of an oven-proof dish (about 20x20cm), then crush the garlic and put in a large saucepan. After a few minutes, when the garlic-rubbed dish has dried, butter the dish well.
- Add all the ingredients, except the Comté, to the saucepan and bring to a boil. Stirring continuously, to prevent the potatoes and Jerusalem artichokes sticking, simmer for a minute or two until the liquid thickens perceptibly, then remove from the heat. Stir in half of the Comté and the truffle or truffle oil, if using.
- Pile into the dish or tin and push the potatoes and Jerusalem artichokes down into the liquid so they are not sticking out. Lay over the remaining Comté on top.
- Bake for 45 minutes to 1 hour in the middle of the oven until the top is dark golden and the potatoes and Jerusalem artichokes completely tender when poked with a knife (the thinner you sliced them, the quicker they will cook).
Recipe © Laura Pope
