Truffled Jerusalem Artichoke Gratin Recipe - Great British Chefs
Give Jerusalem artichokes the attention they deserve with this beautiful gratin recipe. The tubers are sliced thin and gently cooked in a truffled cream sauce, before being layered and topped with...
Ingredients
- 800g of Jerusalem artichoke, scrubbed clean
- 300ml of double cream
- 300ml of milk
- 2 pinches of nutmeg, grated
- truffle oil, to taste
- 3 onions, sliced
- 150g of Reblochon cheese, thinly sliced (or use a similar vegetarian cheese, if preferred)
- truffle, grated (optional)
- salt
- pepper
- olive oil
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