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Jerusalem Artichoke & Potato Gratin    Veg HT ACC 80mins

Serves 4     Hot Vegetarian Vegetables Herbs Accompaniment Eggless

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


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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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