Gratin of Jerusalem artichokes and potatoes

This gratin is an interesting way of serving potatoes and an excellent way if serving Jerusalem artichokes.  It is rich like a gratin dauphinoise and is excellent with roast or grilled beef.

The gratin can be prepared up to 12 hours ahead of being served, kept in the refrigerator and then baked in the oven.

Preparation Time: 20 Mins

Cooking Time: 1 Hr

Total Time: 1½ Hrs

Ingredients

For 4 servings…

110 cl              Milk         

                     Pepper      

                     Salt          

450 gms          Jerusalem artichokes

450 gms          Potatoes    

1 clove            Garlic       

30 gms            Butter       

1 pinch            Nutmeg  - grated     

340 ml             Cream  - double      

80 gms            Gruyère cheese  - grated        

Method

Heat an oven to 180°C.

Divide the milk between two pans and adding salt and pepper to each one.

Peel the artichokes, slice them thinly and add them at once to one milk pan.  Bring them to a boil and simmer for 25 minutes until they are almost soft.

Meanwhile, peel the potatoes, slice them thinly and add them to the other pan of milk.  Bring it to the boil and simmer for 20 minutes until they are almost cooked.

Drain both vegetables, reserving a total of 350 ml of the milk.

Rub a shallow baking dish with the garlic and then butter it.  Put half the potatoes and Jerusalem artichokes in a baking dish and season them with salt and pepper.  Add the remaining vegetables and season them again.  Stir the nutmeg into the cream and pour it over the vegetables with the reserved milk.  Sprinkle with the grated cheese.

Bake the gratin for 30 minutes until the top has browned.