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.
23 K 3.5/5 (2 reviews)
1 hour 20 min.
Easy
8 people
5 IngredientsLast modified on: January 15th 2023
For 8 people, you will need:
- 1
4 cups + 3 tablespoons Jerusalem artichokes - 2
4 cups + 3 tablespoons cooked potatoes - 3
1 cooked Morteau sausage - 4
1 ¾ cup bechamel sauce - 5
1 cup Comté cheese
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 30 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Prepare and cook 4 cups + 3 tablespoons Jerusalem artichokes.
Stage 2 - 5 min.
Preheat the oven to 390°F (200°C).
Cut 4 cups + 3 tablespoons cooked potatoes into rounds.
Cut 4 cups + 3 tablespoons cooked potatoes into rounds.
Stage 3 - 5 min.
Cut 1 cooked Morteau sausage into small pieces.
Stage 4 - 2 min.
Mix 1 ¾ cup bechamel sauce with half of 1 cup 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 530 RDI=50 % | 290 RDI=40 % | 4,150 RDI=210 % | 17,370 RDI: 210 % |
| Per 100 g | 6 RDI=3 % | 20 RDI=2 % | 10 RDI=2 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per person | 20 RDI=10 % | 70 RDI=6 % | 40 RDI=6 % | 520 RDI=30 % | 2,170 RDI: 30 % |
How much will it cost?
- For 8 people : 12.00 €
- Per person : 1.50 €
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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
Like these other recipes: Jerusalem artichoke purée with leeks, Turnip and Jerusalem artichoke soup, Purée of Jerusalem artichokes with foie gras, Baked Mont d'Or with diced mixed vegetables, Roast in the bag pork with fondant vegetables., ... See them all 11
Cooked potatoes
Like these other recipes: Frichti from Bruxelles, Green Piedmont Salad, Gratin of Endives with Mont d'Or, The strange gratin, Crispy potato and mushroom brik rolls, ... See them all 51
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Escalope cordon bleu, Gratin slices with spinach, Thin spinach and potato tart, Montlebon toast, Chilli chicken and spinach gratin, ... See them all 30
Comté cheese
Like these other recipes: Montlebon toast, Cocotte eggs with Comté, Comtoise endive salad, Two-cheese vegetable gratin, Polenta à la Comtoise, ... See them all 40
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