Jerusalem Artichoke Gratin


Prep time: 
15 minutes
Cooking time: 
50 minutes


A brilliant side for a roast dinner, this Jerusalem artichoke gratin is a great use of seasonal vegetables. It’s thick and creamy and packed full of flavour. 


  • 400 g Jerusalem artichokes, scrubbed
  • 1 onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and crushed
  • Small handful fresh thyme leaves, picked and finely chopped
  • 1 bay leaf
  • 1 teaspoon ground coriander
  • 250 ml milk or dairy-free milk
  • 200 ml cream or dairy-free cream
  • 2 tablespoons grated Parmesan cheese or nutritional yeast
  • 2 tablespoons olive oil
  • Salt and pepper


  • Preheat your oven to 180°C (fan)/200°C/gas mark 6.
  • Lightly grease two roasting tins with oil and set aside.
  • Scrub your Jerusalem artichokes to remove any mud and slice as thinly as possible, using a mandolin if you have one or a sharp knife. If you prefer you can peel them too but this isn’t essential.
  • Place in a mixing bowl with a sliced onion, 2 cloves of crushed garlic, your chopped fresh thyme, a bay leaf and a teaspoon of ground coriander.
  • Mix well with the seasonings, it may be easiest to use your hands. Transfer the artichokes to your roasting tins, spreading out in a thin single layer.
  • In a jug mix together the milk, cream, greated cheese or nutritional yeast and the olive oil. Whisk to combine, then season with salt and pepper to taste
  • Pour the oat milk mixture over the Jerusalem artichokes.
  • Cover both dishes with foil and bake in the oven for 20 minutes.
  • Remove the foil and return to the oven for a further 25-30 minutes until the top is turning crispy, the Jerusalem artichokes are soft and the sauce has thickened.


Photo Credit: Jonny Hughes @jonny2love
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