Jerusalem Artichoke Gratin
A creamy, warm gratin featuring the earthy flavor of Jerusalem artichokes. A simple yet satisfying side dish.
Ingredients
- ●1 1/2 pounds Jerusalem artichokespeeled and thinly sliced
- ●2 tablespoons Velvety buttersoftened
- ●3 cloves Garlicminced
- ●1 cup Heavy creamplus more for brushing
- ●1 cup Grated cheddar cheesedivided
- ● Salt and pepperto taste
- ●1 sprig Fresh thymechopped (optional)
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large saucepan, combine sliced artichokes, velvety butter, garlic, salt, and pepper. Cook over medium heat, stirring occasionally, until the artichokes are tender and lightly browned, about 15-20 minutes.
- 3
In a separate saucepan, heat the heavy cream over medium heat until it starts to simmer.
- 4
In a greased 9x13-inch baking dish, arrange a layer of artichoke mixture. Sprinkle with half of the grated cheddar cheese.
- 5
Pour the warm heavy cream over the cheese, then top with the remaining artichoke mixture and the remaining cheddar cheese.
- 6
Brush the edges of the dish with additional heavy cream and sprinkle with chopped thyme (if using).
- 7
Cover the dish with aluminum foil and bake for 25 minutes.
- 8
Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the gratin is bubbly.
- 9
Remove from the oven and let cool for a few minutes before serving.