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Jerusalem Artichoke & Potato Gratin    Veg HT ACC 80mins

Serves 4     Hot Vegetarian Vegetables Herbs Accompaniment Eggless

Ingredients
2 Eggs
240ml/8fl.oz. Double Cream
Salt and Black Pepper
450g/1lb Potatoes, peeled and very thinly sliced
450g/1lb Jerusalem artichokes, and very thinly sliced
50g/2oz Gorgonzola, Roquefort or other blue Cheese, crumbled
1 tbsp Freshly Chopped Thyme or Rosemary

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly butter an ovenproof casserole dish. Place the eggs and cream in a mixing bowl, season with salt and pepper and mix well. Set aside.

2 Place alternate layers of potatoes and artichokes in the prepared casserole, seasoning each layer of potatoes with salt and pepper, herbs and a little of the cheese.

3. Pour the egg mixture over the top, making sure it penetrates down to the bottom then cover and bake for 50 60 minutes or until tender.
 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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