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Gratin of Celeriac and Jerusalem Artichoke

An unusual but delicious accompaniment to meat.


600g Jerusalem Artichokes
200ml double cream
200ml full fat milk
Freshly grated nutmeg
Sea salt & freshly ground black pepper
30g butter
1 Celeriac, peeled and very thinly sliced
2 cloves garlic, peeled and crushed


Preheat the oven to 150C/300F/Gas Mark 2.

Peel and slice the Jerusalem artichokes, and place in a bowl of cold water acidulated with a squeeze of lemon.

Mix together the milk and cream and season with freshly grated nutmeg and sea salt and black pepper. 

Butter a gratin or ovenproof casserole dish. Arrange layers of the Jerusalem artichokes and celeriac, sprinkling a little crushed garlic in between the layers, and seasoning as you go.  Pour the milk and cream mixture over the top and dot with butter.

Bake in the preheated oven for an hour and twenty minutes until cooked through.