Name: Oven-Baked Jerusalem Artichoke
Prep time: 30 min
Cook time: 50 min
Ingredients: 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)

Oven-Baked Jerusalem Artichoke

Print Recipe

Prep Time 30

Cook Time 50

Servings: 4

Ingredients Method Notes

Ingredients

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

Method

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.

Notes

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.