Teresa's Recipes
Gratin de Topinambours
Embrace the hearty warmth of French country cooking with this luxurious Gratin de Topinambours. This dish, also known as Jerusalem Artichoke Gratin, is an exquisite blend of tender Jerusalem artichokes bathed in a velvety cream, crowned with a golden crust of melted Gruyere and Parmesan cheeses and crispy breadcrumbs. The earthiness of the Jerusalem artichokes is beautifully contrasted by the aromatic freshness of thyme and the pungent notes of garlic, making every bite an indulgent experience.
Ingredients
- 2 tablespoons, melted Unsalted butter
- to taste Salt and pepper
- 1 tablespoon, chopped Fresh thyme
- 2 cloves, minced Garlic
- 1/2 cup Breadcrumbs
- 1/2 cup, grated Parmesan cheese
- 1/2 cup, grated Gruyere cheese
- 1 cup Heavy cream
- 1 kg, peeled and sliced Jerusalem artichokes
Dietary Notes
- Servings: 6
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 20g
- Carbs: 26g
- Protein: 10g
- Sodium: 250mg
- Sugar: 5g
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a small amount of butter.
- Boil the Jerusalem artichokes in a large pot of salted water for 5 minutes. Drain and set aside.
- Warm the heavy cream in a saucepan over medium heat until hot, but not boiling.
- Arrange half of the cooked Jerusalem artichokes in the prepared baking dish. Season with half of the minced garlic, chopped thyme, salt, and pepper.
- Pour half of the warm heavy cream over the artichokes, then sprinkle with half of the grated Gruyere and Parmesan cheeses.
- Repeat the layering process with the remaining Jerusalem artichokes, garlic, thyme, salt, pepper, heavy cream, and cheeses.
- In a small bowl, combine the breadcrumbs with the melted butter. Evenly sprinkle this breadcrumb mixture over the top of the gratin.
- Bake for 35-40 minutes in the preheated oven until the top is golden brown and the gratin is bubbling.
- Allow the gratin to cool for a few minutes before serving to let the flavors meld together. Serve as a luxurious side dish with your favorite main course.
Tips
- For a variation, you can add sauteed leeks or caramelized onions to the layers.
- Make sure not to boil the cream, as it might curdle.