1,420 easy and fully explained recipes, with 33,930 photos and 78 videos

Gratin of Jerusalem artichokes à la Comtoise

For this recipe, a half-topinamus, half-potato gratin, with a little smoky taste provided by diced Morteau sausage.

12K 2 3.5

Last modified on: January 15^th 2023

Keywords for this recipe:

For 4 people, you will need:

1 500 g Jerusalem artichokes
2 500 g cooked potatoes
3 ½ cooked Morteau sausage
4 200 g Bechamel sauce
5 100 g Comté cheese
Total weight: 1,450 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
50 min.	30 min.	1 hour 20 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 30 min.

Gratin of Jerusalem artichokes à la Comtoise

Prepare and cook 500 g Jerusalem artichokes.

Stage 2 - 5 min.

Preheat the oven to 390°F (200°C).

Cut 500 g cooked potatoes into rounds.

Stage 3 - 5 min.

Cut ½ cooked Morteau sausage into small pieces.

Stage 4 - 2 min.

Mix 200 g Bechamel sauce with half of 100 g Comté cheese.

Stage 5 - 3 min.

Butter a casserole dish and place the Jerusalem artichoke slices in it.

Stage 6 - 1 min.

Add the sausage pieces.

Stage 7 - 1 min.

Then the potatoes.

Stage 8 - 3 min.

Pour in the béchamel sauce, then sprinkle with the remaining Comté cheese.

Stage 9 - 30 min.

Bake in the oven for 25-30 minutes.

Remarks

If you don't have béchamel sauce, substitute cream.

Keeping

1 or 2 days in the refrigerator, protected by a stretch film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,071 Kcal or 8,671 Kj	81 gr	212 gr	100 gr
104 %	31 %	20 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
143 Kcal or 599 Kj	6 gr	15 gr	7 gr
7 %	2 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
518 Kcal or 2,169 Kj	20 gr	53 gr	25 gr
26 %	8 %	5 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten

How much will it cost?

For 4 people : 5.14 £
Per person : 1.29 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Jerusalem artichokes: You can check-out other recipes which use it, like for example: Jerusalem artichoke purée with leeks, Leek and Jerusalem artichoke soup, Turnip and Jerusalem artichoke soup, Roast in the bag pork with fondant vegetables., Normandy seafood stew, ... All
	Cooked potatoes: You can check-out other recipes which use it, like for example: Deep leek and potato quiche, Chard and potato gratin, Potato and cheese pie, Artichokes with beef, Warm scallop and cabbage salad, ... All
	Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Harvest Gratin, Ham and endives au gratin, Gratin "grilled inside", Bolognaise lasagne, Grilled ham and bechamel sandwiches, ... All
	Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Hasselback or "Swedish-style" potatoes, Chicken Brussels pie, Two-cheese vegetable gratin, Bistro celery salad, Comtoise endive salad, ... All

Other recipes you may also like

Avocado and smoked salmon terrine

In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
170K5 4 hours 7 min. April 10^th 2011

Crispy cheese parcels

Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.
131K4.1 37 min. December 18^th 2011

Lemon Meringue Pie Verrines

This is a new twist on the classic lemon meringue pie. All the elements are there: sweet crunchy bits, meringue and lemon custard, but presented in layers in a glass.
55K5 21 min. July 12^th 2015

In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
45K4.1 2 hours 50 min. October 24^th 2017

Rice pudding (riz au lait)

My personal version of this classic family recipe.
384K5 38 min. December 18^th 2018

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.