Jerusalem artichoke and potato gratin with Emmental
Jerusalem artichokes and potatoes with cream and garlic, baked with Emmental.
Active time40 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 6 g garlic
- 500 g peeled potatoes
- 250 ml crème fraîche
- 100 g Emmental
- 200 ml milk
- 3 g salt
- 500 g peeled Jerusalem artichokes
Preparation
Preheat the oven to 180 °C. Cut the tubers into thin rounds and chop the garlic.
6 g garlic500 g peeled potatoes500 g peeled Jerusalem artichokes- oven
- knife
Simmer the slices with the cream, milk, garlic and salt for 15 minutes, stirring gently.
250 ml crème fraîche200 ml milk3 g salt- saucepan
Pour into a dish, add the grated Emmental and bake in the oven for 35 minutes. Check that the slices are tender with the tip of a knife.
100 g Emmental- oven
- dish
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration