Three lovely potato dishes for you this week. First up a Potato and Jerusalem Artichoke Gratin. I am cooking this at the SuperClub this week in Putney and since I have never made it before I thought I had better give it a try. Obviously you can make a gratin with practically any root veg but it is the starch in the potato which helps hold the whole thing together, so it is always worth putting a bit of potato in, even if it is not the main ingredient.
I love Jerusalem artichokes. Though strangely enough they do not come from Jerusalem and have nothing to do with artichokes. They are in face a tuber from the sunflower family and originate from North America.
This gratin is delicious on its own served up with a nice green salad, or would work very well along side a piece of chicken or lamb.
Potato and Jerusalem Artichoke Gratin
Serves 8-10 This makes a very large gratin. You can cut the amount easily by 1/3 or 2/3
1 cup milk (250mls)
3 cups Double cream (750mls)
3 whole peeled garlic cloves
1 tablespoon very finely chopped fresh rosemary
Salt and pepper, to taste
800g potatoes, sliced thin
500g Jerusalem Artichokes, peeled
In a saucepan, combine milk, cream, whole garlic cloves and rosemary over low-medium heat being careful not to boil over. Gently boil for about 20 minutes. Season with salt and pepper and remove from heat. The cream is going to season the whole dish so it can be quite salty. Arrange the sliced Jerusalem artichokes and potatoes in a gratin dish. The Jerusalem artichokes discolour quickly so finish with a layer of potatoes.
Mash up the garlic cloves in the cream until they dissolve. Check the seasoning of the cream. Pour the infused milk over the potatoes. It should come up nearly to the top, but not quite. If necessary add a little more milk. Cover the dish with foil and place in a preheated 170 degree oven. Pre-boiling the cream should stop the gratin boiling over in the oven but just in case put a layer of tin foil under the gratin to save on washing up. Bake for about 1 hour until the potatoes are tender. A knife should easily insert in the middle. Uncover and bake for 15 additional minutes until gratin is golden around the edges. Let stand 10 minutes before cutting.