Jerusalem Artichoke Gratin
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. This vegan gratin recipe is suitable for those following a dairy free or plant-based diet.
- 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 oat milk or other dairy free milk
- 200 ml oat cream or soya cream
- 2 tablespoons 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 - you may find it easier to use your hands for this then transfer to your roasting tins, spreading out in a thin layer.
- In a jug mix together 250ml oat milk, 200ml oat cream, 2 tablespoons of nutritional yeast and 2 tablespoons of olive oil. Whisk to combine then season with salt and pepper.
- 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.