Page title and description

Jerusalem artichoke and bacon gratin
Cook's notes
Variations: - Substitute half the artichokes for another, less windy, root vegetable such as potato or celeriac. Cut everything into similar-sized slices, but cook the two different vegetable separately, one after the other, in the same pan of milk and cream, since they will cook at slightly different rates. - If you have truffle oil, drizzle a little over the gratin just after it comes out from under the grill. As it hits the hot gratin, the aroma will be sensational.Ingredients
- 75g smoked bacon, diced
- 25g butter
- 200g Jerusalem artichokes, scrubbed clean
- 100ml double cream
- 100ml milk
- 20g Parmesan, grated
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Heat the grill to high. Fry the bacon in the butter until crispy. Drain on kitchen paper and set aside. -
Step 2
Peel and slice the artichokes and put them in a small pan with the cream and milk. Bring to a gentle simmer and cook until tender but still holding their shape, about 10 mins. -
Step 3
Drain the artichokes and put the liquid back on to the stove to reduce. When thickened to a custard consistency, return the artichokes to the pan, add the bacon and season to taste. -
Step 4
Tip into a gratin dish and top with the Parmesan. Place under the hot grill until golden, 5–10 mins.