Gratin of Jerusalem Artichokes


  • 500 g (1 lb) Jerusalem artichokes
  • salt and freshly ground white pepper
  • 200 mls (7 oz) thin bechamel sauce or single cream
  • 15 g (½ oz) unsalted butter
  • 1 tablespoon freshly grated Parmesan or Gruyère – optional


Preheat the oven to 180°C/350°F/gas mark 4. Scrub the vegetables well, and cut off any bruised or knobbly bits. Slice them, and drop into a large pan of boiling water. Simmer for 2 to 3 minutes and then drain.

Butter an ovenproof dish, and put in a layer of artichokes. Season lightly, and then pour on a little of the sauce or cream. Dot with a little butter, and sprinkle on half the cheese. Add the rest of the artichoke slices, more seasoning, sauce or cream, butter and grated cheese. Bake in the oven; you can place them at the bottom of a hotter oven, depending on what else you are cooking.