Jerusalem Artichokes au Gratin

Preparation info
    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • approx. 1.5 kg (3 lb) Jerusalem artichokes (sunchokes)
  • 200 ml (

Method

Peel the artichokes. Bring a pan with water to a boil and add salt. Cook the artichokes 5–7 minutes until nearly done. Swiftly rinse and cut into slices as thin as possible. This is easiest on a mandolin, but a sharp knife also works.

Beat the cream with the crème fraîche and season with salt and pepper.

Butter the oven dish and preheat the oven