This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
24 K 3.5/5 (2 reviews)
1 hour 20 min.
Easy
4 people
5 IngredientsLast modified on: January 15th 2023
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 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 500 g Jerusalem artichokes.
Stage 2 - 5 min.
Preheat the oven to 390°F (200°C).
Cut 500 g cooked potatoes into rounds.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=30 % | 270 RDI=20 % | 150 RDI=20 % | 2,070 RDI=80 % | 8,690 RDI: 80 % |
| Per 100 g | 6 RDI=2 % | 20 RDI=1 % | 10 RDI=1 % | 140 RDI=5 % | 600 RDI: 5 % |
| Per person | 20 RDI=7 % | 70 RDI=5 % | 40 RDI=4 % | 520 RDI=20 % | 2,170 RDI: 20 % |
How much will it cost?
- For 4 people : 6.00 €
- Per person : 1.50 €
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)
Cooked potatoes
Like these other recipes: Seb's Italian-style aperitif slices, Frichti from Bruxelles, Baker's chicken and potato tart, Tartiflette, Croque-monsieur potatoes, ... See them all 53
Jerusalem artichokes
Like these other recipes: Normandy seafood stew, Melt-in-the mouth meat and vegetables in a sealed casserole, Turnip and Jerusalem artichoke soup, Roast in the bag pork with fondant vegetables., Country vegetable soup, ... See them all 11
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Spinach Croque-monsieur , Thin spinach and potato tart, Mornay Sauce, Purple artichokes in a cheesy gratin, ... See them all 31
Comté cheese
Like these other recipes: Gnocchi alla romana, Hearty potato and ham gratin, Comtoise endive salad, Turmeric risotto, Escalope cordon bleu, ... See them all 40
Other recipes you may also like
Biscuit de Savoie sponge cake
Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc.December 23th 2014115 K5 1 hour 8 min.
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.December 1st 2013106 K 14 50 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011292 K4.7 55 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020534 K 44.2 14 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a 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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.