Gratin de Topinambours

Gratin of jerusalem artichokes

Preparation info
    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

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  • 1 kg/ lb jerusalem artichokes
  • 15 g/½


Peel the jerusalem artichokes and slice them very thinly. Cover with a cloth and set aside.

Prepare a béchamel sauce by melting the butter in a saucepan. Add the flour and stir continuously for 2 minutes over low heat to make a roux. Boil the milk and pour a little on to the roux, stirring with a whisk, then whisk in the rest of the milk and cook gently for 10 minutes.

Sieve the