Gratin of Jerusalem artichokes & leeks

Gratin of Jerusalem Artichokes & Leeks (serves 6) – by Anna, one of our customers.

50g butter
300g leeks, washed and sliced ½cm thick
3 cloves garlic, crushed
2 tsp fresh thyme, chopped
1kg Jerusalem artichokes (or potatoes)
350ml cream
Salt & pepper

Parboil Jerusalem artichokes in their skins for about 15 minutes, then cool under cold running water and peel (easier than peeling them raw!) and slice ½cm thick.
Preheat oven to 180oC (160 oC for fan oven). In a pan, melt butter, add leeks, garlic & thyme, cover with butter wrapper and cook on a low heat for about five minutes.
Butter gratin dish, layer potatoes and leek mixture into dish then pour over cream, season to taste and bake 40-50 minutes until golden.

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