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Jerusalem artichoke and smoked bacon gratin
Serves 4 Starters and mains
Ingredients
- 1tbsp olive oil
- 4 rashers of smoked dry-cured bacon, finely sliced
- 25g butter, plus extra for greasing and 4 small knobs for baking
- 500g Jerusalem artichokes, peeled and thinly sliced to 5mm
- 2cm piece of ginger, grated, the juice squeezed out and reserved
- 2 garlic cloves, crushed
- 250ml double cream
- 40g breadcrumbs
- 2tbsp finely grated parmesan
- 25g butter, plus extra for greasing and 4 small knobs for baking 500g Jerusalem artichokes, peeled and thinly sliced to 5mm 2cm piece of ginger, grated, the juice squeezed out and reserved 2 garlic cloves, crushed 250ml double cream 40g breadcrumbs 2tbsp finely grated parmesan
Special equipment
- 4 x 225ml-250ml gratin dishes
Method
Heat the oil in a large saucepan and fry </a>the bacon until just turning golden. Remove with a slotted spoon and reserve. Preheat the oven to 200°C/400°F/Gas 6. Add the butter to the remaining oil in the pan and add the sliced artichokes, ginger juice and garlic and stir to coat.
Cover and cook over a low heat for a few minutes.
Add the cream, bring to the boil, then immediately lower the heat and cook until the artichokes are just beginning to soften and the cream has reduced, making sure it doesn’t stick to the bottom of the pan (a heat diffuser is useful if you are cooking on a gas hob). Season to taste. Add the reserved bacon to the mixture and spoon into 4 buttered individual gratin dishes. Mix the breadcrumbs and parmesan together in a bowl and scatter over the dishes, top each with a little pepper and a knob of butter, then bake until golden.
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