Jerusalem artichoke and bacon gratin
This creamy gratin is particularly good for busy weeknights, as Jerusalem artichokes cook quickly on the stove. Then the dish only needs a blast under a hot grill to finish it off. It still works well if you leave out the bacon. It is rich, so it's good for a side dish for 2-4, depending how hungry you are and what else you're planning on serving. For an indulgent supper that's not too much in quantity, a crisp green salad alongside will do the job for two.
Cook's notes
Variations:
- Substitute half the artichokes for another, less windy, root vegetable such as potato or celeriac. Cut everything into similar-sized slices, but cook the two different vegetable separately, one after the other, in the same pan of milk and cream, since they will cook at slightly different rates.
- If you have truffle oil, drizzle a little over the gratin just after it comes out from under the grill. As it hits the hot gratin, the aroma will be sensational.
Ingredients
- 75g smoked bacon, diced
- 25g butter
- 200g Jerusalem artichokes, scrubbed clean
- 100ml double cream
- 100ml milk
- 20g Parmesan, grated
- salt and pepper
Method
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Step 1
Heat the grill to high. Fry the bacon in the butter until crispy. Drain on kitchen paper and set aside.
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Step 2
Peel and slice the artichokes and put them in a small pan with the cream and milk. Bring to a gentle simmer and cook until tender but still holding their shape, about 10 mins.
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Step 3
Drain the artichokes and put the liquid back on to the stove to reduce. When thickened to a custard consistency, return the artichokes to the pan, add the bacon and season to taste.
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Step 4
Tip into a gratin dish and top with the Parmesan. Place under the hot grill until golden, 5–10 mins.