Artichoke & Potato Gratin Veg HT ACC
Serves 4 Hot Vegetarian Vegetables
Herbs Accompaniment Eggless
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
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
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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