Potato Gratin With Jerusalem Artichokes and Leeks
Category: Main Dishes | Blog URL: http://www.bramptondeli.co.uk/?p=991
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Ingredients
350 grams Potatoes, peeled & sliced into approx 2-3mm slices
1 Leek, sliced
250 grams Jerusalem artichokes, peeled & sliced into approx 2-3mm slices
25 grams Butter
Sea salt & freshly ground black pepper
25 grams Parmesan cheese
Preparation
2
Layer half the potatoes across the bottom of the dish. Next layer on the artichokes, and then the leeks. Add some seasoning.
3
Layer on the second half of potatoes.
4
5
Cover the dish tightly with tin foil and cook for 1 hour. Test with a knife to see if it cooked though, the knife should not meet any resistance, if it does carry on cooking covered for another 25 minutes. Remove the foil and sprinkle over the parmesan cheese and bake for another 15 minutes or until the cheese has started to brown.
Tools
.
About
In season at the moment are Jerusalem artichokes. They are not widely used in Britain which is a shame as they are extremely tasty & versatile. They can also be used both raw and cooked.
For more information on Jerusalem artichokes check out the eat the seasons website.
This dish is as versatile as the ingredients, we served this with pork chops and broccoli but it can be served as a main dish by itself, or with any other grilled meat.
Yield:
4.0
Added:
Tuesday, February 9, 2010 - 7:56am
