Jerusalem Artichoke Gratin
Jerusalem Artichoke Gratin
Ingredients
- 2 cups (500 ml) 35% cream
- 1 egg, lightly beaten
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1/4 tsp ground nutmeg
- 2.2 lb (1 kg) Jerusalem artichokes, peeled and sliced as thin as possible; peeled weight should be about 1 3/4 lb (750 g)
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a bowl, combine the cream, egg, shallot, garlic and nutmeg. Add the Jerusalem artichokes. Season with salt and pepper. Transfer to an 8-inch (20-cm) square glass baking dish. Bake until tender, about 50 minutes. Serve as a side dish for flap steak with shallot sauce.
Jerusalem Artichoke Gratin