Gratin of New Potatoes and Jerusalem Artichokes with Mustard and Lemon

Name: Gratin of New Potatoes and Jerusalem Artichokes with Mustard and Lemon
Yield: Serves 4
Ingredients: 450 g (1 lb) very small new potatoes; 200 g (7 oz) Jerusalem artichokes, peeled; 2 tablespoons olive oil; ½ onion, finely chopped; 1 garlic clove, crushed; Zest of 1 lemon, finely grated; 1 tablespoon wholegrain mustard; 350 ml (12 fl oz) double cream; 2 tablespoons chopped parsley; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 50 g (2 oz) Gruyère cheese, grated; Freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

It’s a great pity that Jerusalem artichokes are not as popular as they deserve to be. I love these tuberous little gems, which look like potatoes and can be used in much the same way - deep-fried, boiled or baked, for example. Here they combine wonderfully well with the potatoes in this creamy, mustard-flavoured gratin.

Ingredients

450 g (1 lb) very small new potatoes
200 g (7

Side dish
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4. Cook the new potatoes and Jerusalem artichokes in separate pans of boiling salted water for 8-10 minutes, until just tender, then drain in a colander. When they are cool enough to handle, peel the potatoes.

Heat the oil in a frying pa