Truffled Jerusalem artichoke gratin from Great British Chefs - Chef Recipes by Paul Welburn

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Notes about this recipe

  • firetriniti on April 07, 2024

    My go-to Jerusalem artichoke gratin recipe in the winter months. Indulgent but always well received. I sub in Mont d'Or for the Reblochon depending on what's to hand, and I'd imagine a ripe Taleggio would also work well. I prefer to slice the artichokes thinly as they remain crunchier than potatoes, even with the parboil.

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