All Simple Vegetable Recipes

Gratin Of Potatoes And Jerusalem Artichokes


  • 1 1/2 lb (700 g) waxy variety potatoes

  • 1/2 clove garlic

  • butter

  • 8 oz (225 g) artichokes

  • 13 fl oz (340 ml) double cream

  • salt, pepper

  1. Rub the gratin dish with garlic and grease it with butter.

  2. Peel and finely slice the potatoes and artichokes.

  3. Make circular layers of alternating slices of the two vegetables, season and pour over the cream.

  4. Bake for 1 1/4 hours at 375F/190C/gas mark 5.

More about Potatoes Recipes

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