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Oven-Baked Jerusalem Artichoke


Top view of cooked, oven baked Jerusalem Artichokes

Oven-Baked Jerusalem Artichoke

Prep Time 30 minutes
Cook Time 50 minutes
Servings 4


  • 500 g Jerusalem artichoke peeled and sliced
  • 500 g potatoes peeled and sliced
  • 1 white onions sliced
  • 300 ml vegetable broth
  • 100 ml milk
  • 1 tablespoon corn starch
  • Sage leaves
  • 40 g Parmigiano Reggiano cheese grated
  • 25 g butter sliced
  • Salt to taste
  • Black pepper to taste


  • Preheat the oven to 180° Grease a baking dish with butter.
  • Cover the base of the baking dish with a layer of sliced potatoes. Add a layer of Jerusalem artichokes, sliced onion and sage leaves.
  • Repeat the layers and season with salt and pepper.
  • In a saucepan, combine corn starch with 3 tablespoons of milk and mix well to combine. Pour in the remaining milk and vegetable broth.
  • Place the saucepan over high heat and bring to a boil. Stir until it thickens a bit.
  • Season with black pepper.
  • Pour over the vegetables.
  • Sprinkle with grated cheese and sliced butter.
  • Bake for 50 minutes.
  • Serve and enjoy.


Additional Tips

  • To enrich the flavours, you can add a pinch of paprika or curry.
  • Sprinkle the layers with chopped parsley.
  • You can also top the layers with grated dry mozzarella.


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