Potato and Jerusalem artichoke light Gratin Dauphinois Recipe


Difficulty
level

Users
rating

Preparation
time

25 min
Heat treatment time
2h


Potato and Jerusalem artichoke light Gratin Dauphinois

Ingredients list

150g potatoes

100g Jerusalem artichokes

100ml milk

10g flour

Nutmeg powder

Salt

Pepper

Number of servings

1

Jar suggestion

Le Parfait Super Terrines

1 Le Parfait Super Terrine 350

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Preparation

  1. Peel and cut the potatoes and artichokes into thin strips.
  2. In a bowl, add the flour then thin down gradually with the milk, mixing well. Add salt, pepper and nutmeg.
  3. Place the strips in the terrines, pressing them down, up to 2cm from the rim.
  4. Cover with the milk/flour mixture up to 2cm.
  5. Close the terrines with their seals and carry out the heat treatment for 2 hours at 100°C.

Recipe by Appetia for Le Parfait.


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