Jerusalem artichoke and potato gratin

Practical information:

Number of people4
Preparation time10 minutes
Cooking time 40 minutes
Degree of difficulty Easy


  • 400 g Jerusalem artichokes
  • 400 g potato
  • 25 cl liquid cream
  • 25 cl milk
  • 2 pink garlic cloves
  • Grated nutmeg
  • Salt
  • Pepper


  1. Peel and wash the Jerusalem artichokes and potatoes. Cut them into thin slices using a mandolin or a knife.
  2. Preheat your oven to 180 ° C.
  3. In a bowl, mix the milk and the cream, add the crushed pink garlic cloves and season with salt, pepper and nutmeg.
  4. Butter a gratin dish then place a layer of potatoes, a layer of Jerusalem artichokes, salt and pepper.
  5. Repeat until exhaustion. Cover with the milk-cream-garlic mixture.
  6. Bake for 40 minutes.
  7. Serve hot as a side dish.

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