Jerusalem Artichoke and Bacon Gratin

Preparation info
  • Serves


    • Difficulty


Appears in
Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

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.


  • 100 g smoked bacon, diced
  • 25 g butter
  • 200 g


Heat the grill to high. Fry the bacon in the butter until crispy. Drain on kitchen paper and set aside.

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 minutes.

Drain the artichokes and put the liquid back on to the stove to reduce. When thickened to a custar