Jerusalem artichoke gratin

How to make it

1. 1

   Boil the artichokes

   Wash and scrub the Jerusalem artichokes well and boil them until tender in salted water. Peel off the skin and cut them up.

2. 2

   Make the sauce

   Cook a thickened sauce of butter, flour and stock. Let it cool a little and stir in the egg yolks and seasoning, and finally the stiffly whisked egg whites.

3. 3

   Layer

   Layer the sauce with the artichokes in a greased gratin dish. Sprinkle crushed rusks and grated cheese over the top and dot with a few small pieces of butter.

4. 4

   Bake

   Bake the gratin in a hot oven (about 200 °C (390 °F)) for ½–¾ of an hour. Serve with stirred butter.

5. 5

   Note

   If you cannot get Jerusalem artichokes, you can use other vegetables instead, and the gratin then simply gets a different name.