Monday, December 03, 2007

Potato Sunchoke Gratin

potato sunchoke gratin

A few days ago, I promised you a recipe for a brilliant gratin to go with the balsamico-glazed pork tenderloin. And it is time. This, too, is from Ica, and although it uses a ready-made cheese sauce you can easily substitute your own (made from butter, flour, milk and grated cheese of your choice) or any ready-made cheese sauce with mild flavor. It won't make a huge difference here. In fact, if you're feeling lazy, just use cream instead of cheese sauce altogether, maybe adding a handful of grated cheese on top or between the layers. I'm sure it'll taste great.

If you've never had sunchokes before, this is a great recipe to try them in. It will really showcase their mild, but distinct flavor.

Potato Sunchoke Gratin
Serves 4-5

800 g potatoes (floury are best for this)
200 g sunchokes
1 yellow onion, thinly sliced
100 g fresh spinach
salt, pepper
250 ml cheese sauce (1 cup)
100 ml parmesan, grated

Peel and slice potatoes and sunchokes. Fry spinach and onion in a little bit of butter, until spinach has wilted. Layer with the potatoes and sunchokes and some salt and pepper in an oven proof dish. Pour over the sauce, and finish with some parmesan.

Bake at 175°C for 45 minutes.

Recipe in Swedish:
Potatisgratäng med jordärtskockor


Anonymous said...

I had to look up Wikipedia to find out that a "sunchoke" is better known as a Jerusalem artichoke. I still think I would have trouble identifying this tuber.

Anonymous said...

Ja, artichoke det hör man ju jämt och ständigt med "sunchoke"?
God lät den iaf ;O)

Anonymous said...

Ja, artichoke det hör man ju jämt och ständigt men "sunchoke"?
God lät den iaf ;O)
(stavade fel inte lätt med svenskan alltid)

Anne said...

Oh, sorry, I should have said that yes indeed, a sunchoke is also known as a jerusalem artichoke. (I did write about that a while ago, when writing about a soup, so I just forgot to do it this time, too.) Anyway! :) They're the same, and they look like very knobbly little things, sometimes just brown and sometimes purplish in color. Pretty hard to peel, because of the knobbliness, but very much worth the effort!

Jeanne said...

This sounds fantastic! I love Jerusalem artichokes and look forward to their season every year. Have never tried a gratin, but I have 3 in my vegetable rack at home and you can guess what they are going to become ;-)

Here is a picture of Jerusalem artichokes for those who need help with identification: