Jerusalem Artichoke Gratin


A Jerusalem artichoke gratin with bacon, leek and a crispy cheese top is perfect for a cold winter day. Ready within 50 minutes, recipe for 4.

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Jerusalem artichoke gratin
Veronique van Ohmydish

Made by Véronique

Published at 2016-12-07, this recipe is for 4 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 22-02-2021

50 minutes 4 people Main course
Jerusalem artichoke gratin


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  • 750 gram Jerusalem artichokes
  • 1/2 leek
  • 2 garlic cloves
  • 2 bay leaves
  • 2 sprigs of thyme
  • 300 gram bacon lardons
  • 250 ml cream
  • handful of panko (Japanese bread crumbs)
  • about 75 gram butter
  • about 50 grams of grated Parmesan cheese
  • 2 large eggs
  • lemon juice
  • pepper and salt to taste
Jerusalem artichoke gratin ingredients
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Kitchen equipment

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  • small knife
  • medium-sized bowl
  • medium-sized pan
  • large skillet
  • oven
  • oven dish
  • cutting board & chef's knife
  • whisk

Jerusalem Artichoke Gratin

50 minutes 4 people Main course

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Preparation -- 10 minutes

Rinse the half leek and chop into thin rings. Peel the jerusalem artichokes and keep them in water with a bit of lemon juice to prevent them from discolouring.

Peel the garlic cloves and finely chop them. Fill a medium-sized pan with water and salt and bring to a boil. Chop the jerusalem artichokes into pieces and boil them for a few minutes.  

Jerusalem artichoke gratin
Jerusalem artichoke gratin

Finishing the Jerusalem artichoke gratin -- 40 minutes

Heat a large skillet on medium-high heat and fry the bacon lardons for a few minutes. Add the garlic, leek, thyme and bay leaves and sauté them a few minutes more. Pour in the cream and let it simmer for about 5 minutes more.

Then turn off the heat and let it cool off slightly. Pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit. Divide the al dente pieces of jerusalem artichokes over the oven dish.  

Remove the thyme sprigs and bay leaves. Beat the eggs with a whisk and add the cream mixture as soon as it's cooled off slightly

 divide this mixture over the oven dish and finish it off with grated parmesan cheese, a handful of panko (japanese breadcrumbs) and small cubes of butter. Bake the gratin in the oven for about 30 minutes, or until the cheese is beautifully browned. Serve with a salad, enjoy!

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