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Jerusalem artichoke and nettle gratin
Jerusalem artichoke and nettle gratin
added by HughFW

This is the lovely creation of our resident River Cottage baker Dan, hence the stale bread topping. We’ve made very successful variations using a combination of celeriac and potatoes instead of artichokes. It goes down a storm as a vegetarian starter or main course.

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  • Four
  • One tablespoon of sunflower oil

  • A knob of butter
Two onions, finely sliced

  • Three garlic cloves, sliced
500g Jerusalem artichokes, peeled and cut into 3mm rounds

  • One teaspoon of chopped thyme

  • 200ml double cream

  • 100ml of vegetable stock or water
100g of fresh nettle tops or spinach, roughly chopped

  • Sea salt and freshly ground pepper

  • For the topping:

  • A handful of porridge oats

  • Three thick slices of stale bread, torn into little pieces

  • Half a handful of hazelnuts or walnuts, toasted, skinned and bashed into rough pieces (optional)
25g of melted butter

  • 30g of Cheddar cheese or hard goat’s cheese, grated
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Heat the oil and butter in a frying pan, add the onions and the garlic and cook gently until soft and starting to take on a little colour. Add the artichokes and thyme, then season well with salt and pepper. 

 Cook, tossing occasionally, for about five minutes. 

Pour over the cream and water or stock and simmer gently until the liquid has reduced by half. Stir in the nettles or spinach, then transfer everything to a greased gratin dish, levelling it out as you go.

 Mix all the topping ingredients together. Sprinkle over the artichoke mixture and bake in an oven pre-heated to 190C or Gas Mark 5 for about 25-30 minutes, until golden brown and bubbling.


You can find ‘Jerusalem artichoke and nettle gratin’, and many other recipes like it in my my latest book ‘Every Day‘, available from the River Cottage online shop, here on the website. Each copy is exclusively signed by myself
3 replies
Replied on

Jerusalem Artichokes are the best

Replied on

Wow. What a delicious recipe! A great accompanying side dish to a roast dinner. I'll definitely grow Jerusalem Artichokes again

Replied on

I made this with leeks and potaoes and the odd piece of parsnip.lovely. kids loved it.

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