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Jerusalem Artichoke and Butternut Squash Gratin

Jerusalem Artichoke and Butternut Squash Gratin
YIELDS
12 servings

The Jerusalem artichoke is not a part of the artichoke family, it’s actually a variety of sunflower. It has a unique nutty sweet flavour and a wonderful crunchy texture. It is also known as a sunchoke. A Japanese plastic mandoline is great to use for slicing the vegetables really thin for this recipe. Yield is 12 servings.

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Ingredients

4
Tbsp olive oil
4
large onions, sliced
2
cloves garlic, sliced
2
Tbsp jalapeno pepper, minced
Coarse salt and freshly cracked black pepper
1
cup chicken stock
Butter, for baking dish
2
lb(s) Jerusalem artichokes, sliced thinly lengthwise
4
green onions, sliced
2
Tbsp herbes de Provence
2
butternut squash, peeled and cut into thin rounds
¾
cup grated Gruyère cheese (optional)
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Directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Heat the olive oil in a large saute pan on medium heat.

Step 3

Add the onions, stir frequently and cook until the onions are softened and caramelized, about 35 minutes.

Step 4

Add the garlic and jalapeno pepper and cook for another 1 to 2 minutes.

Step 5

Season and set aside.

Step 6

Bring the stock to a boil in a small saucepan.

Step 7

Remove from the heat.

Step 8

Butter a large ceramic baking dish (7- by 13-inches).

Step 9

Start layering the gratin and remember to season the layers as you go with salt and pepper.

Step 10

Place half the slices of artichokes evenly in the bottom of the baking dish.

Step 11

Layer on top with even layers of half the onions, then half the green onions, 1 tbsp of herbes de Provence and and half of the thin rounds of butternut squash.

Step 12

Repeat the sequence again.

Step 13

Evenly pour over the chicken stock.

Step 14

Cover with a sheet of tin foil and place in the oven for 20 to 25 minutes.

Step 15

Remove the tin foil and bake 25 to 30 minutes longer, or until vegetables are fork tender. (Test doneness by inserting the tip of a paring knife in the centre.)

Step 16

Remove from the oven and let sit for 5 minutes.

Step 17

Cover to keep warm.

Step 18

If using the Gruyère, preheat the broiler, sprinkle the cheese on top, and broil until golden brown, about 3 to 5 minutes.

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