Jerusalem Artichoke Gratin with Sage
8 servings
60 minutes
Jerusalem artichoke gratin with sage is an exquisite dish of French cuisine that reflects the harmony of simplicity and sophistication. The history of gratin traces back to the traditions of provincial France, where baked dishes with a crispy crust were valued for their rich flavor and texture. Jerusalem artichoke, with its mild sweet notes, pairs perfectly with aromatic sage and creamy ingredients. The dish turns out airy and rich, with subtle nutty hints of parmesan and crunchy bread crumbs. The gratin is served hot, garnished with crispy sage leaves that add a special depth of flavor. It can be served as a standalone dish or as an exquisite side to meat or fish. The perfect combination of textures makes this gratin a favorite among gourmets who appreciate traditional French cuisine.
1
Clean the Jerusalem artichoke. Cut it into cubes of 2-3 cm. Place the cubes in a pot, pour in milk, and add water to cover the vegetables by two fingers. Boil over medium heat for half an hour until the Jerusalem artichoke is soft.
- Jerusalem artichoke: 1.8 kg
- Milk: 520 ml
2
Meanwhile, melt two tablespoons of butter in a large skillet. When the butter starts to foam, sauté finely chopped onion, minced garlic, and a few finely chopped sage leaves until the onion is golden.
- Butter: 75 g
- Onion: 1 head
- Garlic: 2 cloves
- Sage leaves: 50 g
3
Place the Jerusalem artichokes in a colander and transfer them to a blender along with the onion mixture and grated Parmesan. Spoon the resulting puree into a liter gratin dish.
- Parmesan cheese: 120 g
4
Melt the remaining butter in a large skillet. Set aside 12 of the most beautiful sage leaves, chop the rest finely, and fry them in the butter with the breadcrumbs until golden. Then season the crumbs with salt and pepper to taste and evenly sprinkle over the puree.
- Butter: 75 g
- Sage leaves: 50 g
- Breadcrumbs: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Place the gratin in a preheated oven at 220 degrees for twenty minutes.
6
Heat olive oil in a pan - it should cover the entire bottom. In hot, but not smoking oil, fry the sage leaves one by one: very quickly, three seconds on each side - and they will become crispy. Then use a slotted spoon to place each leaf on paper towels. Once all the leaves are ready, sprinkle them with coarse salt and arrange them on the sunchoke gratin.
- Olive oil: 50 ml
- Coarse salt: 0.5 teaspoon