Potato and Jerusalem Artichoke Casserole

Name: Potato and Jerusalem Artichoke Casserole
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: Serves 4–6
Ingredients: 30 g (1 oz) plain flour; 250 g (8 oz) button mushrooms, stalks removed; pinch of grated nutmeg; 2 tablespoons thick (double) cream; 500 g (1 lb) Jerusalem artichokes, peeled and trimmed to an even size (see Chef’s tip); 250 g (8 oz) baby potatoes; 45 g (1½ oz) unsalted butter; 500 ml (16 fl oz) milk

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Potatoes

By Le Cordon Bleu

Published 1999

About

The Jerusalem artichoke is not a true artichoke, but a variety of sunflower. It resembles a ginger root and has a nutty sweet taste, which greatly enhances the flavour of this dish. This is an ideal casserole to serve with lamb or veal.

Ingredients

250 g (8 oz) baby potatoes
500 g (1

Side dish
Vegetarian

Method

Scrape the thin peel from the potatoes. Place the potatoes in a large pan of salted water, bring to the boil, then reduce the heat and simmer for 10 minutes. Drain and set aside. Place the Jerusalem artichokes in a pan, pour in the milk, bring to the boil, then reduce the heat and gently simmer for 10 minutes, or until just tender. Drain the artichokes and reserve the li