Jerusalem Artichokes With Roasted Garlic in a Cream

Name: Jerusalem Artichokes With Roasted Garlic in a Creamy Cheesy Sauc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 heads garlic, cloves separated but not peeled; 1 tablespoon extra-virgin olive oil; 2 tablespoons butter; 3 slices bacon, diced; 1 onion, sliced; 1 tablespoon flour; 1 pint heavy cream; 2 tablespoons parsley, chopped; 1 teaspoon fennel seed (optional); 1 teaspoon fresh rosemary, chopped; 1 teaspoon salt; lots fresh ground pepper; 5 lbs jerusalem artichokes, scrubbed peeled and sliced; 9 ounces aged manchego cheese, coarsely shredded (2 cups); 8 ounces smoked gouda cheese, shredded (1 cup); 4 ounces mozzarella cheese, shredded; 2 eggs, whisked

Servings: persons

3 heads garlic, cloves separated but not peeled
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 slices bacon, diced
1 onion, sliced
1 tablespoon flour
1 pint heavy cream
2 tablespoons parsley, chopped
1 teaspoon fennel seed (optional)
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
lots fresh ground pepper
5 lbs jerusalem artichokes, scrubbed peeled and sliced
9 ounces aged manchego cheese, coarsely shredded (2 cups)
8 ounces smoked gouda cheese, shredded (1 cup)
4 ounces mozzarella cheese, shredded
2 eggs, whisked

1
Place the sun chokes in a cold water bath while preparing the casserole.
2
Preheat the oven to 375.
3
In a 9-inch cake pan, drizzle the garlic with the oil.
4
Cover with foil and roast for 40 minutes, until tender.
5
Meanwhile fry bacon till crisp in a very large frying pan.
6
Remove bacon set aside.
7
To the bacon fat in the pan add the butter and saute the onions till translucent about 5 minutes.
8
Stir in the flour to coat the onions then stir in the cream.
9
Once the garlic is cool enough to handle squeeze out the cloves.
10
Mash the garlic to a paste and transfer to a Cream mixture.
11
Add parsley, fennel seed, rosemary and simmer.
12
Add the cheeses except for 2 tablespoons of the mozzarella.
13
Stir some of the sauce into the eggs then add to the mixture.
14
Stir in the bacon pieces keeping 1/3 for the topping.
15
Season the mixture with salt and pepper.
16
Remove the sun chokes from the water and place into the sauce.
17
Stir to coat them.
18
(No need to dry the sun choke.
19
).
20
Place into a buttered the sides and bottom of a 9-by-13-inch baking dish.
21
Top with the remaining cheese and bacon
22
Bake the gratin for about 1-1 1/2 hours, until golden and bubbling.
23
Cover loosely with foil if browning too much.
24
Let cool for 20 minutes before cutting into squares and serving.

1849

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 heads garlic, cloves separated but not peeled, 1 tablespoon extra-virgin olive oil, 2 tablespoons butter, 3 slices bacon, diced, and more.

Yes, Jerusalem Artichokes With Roasted Garlic in a Creamy Cheesy Sauc falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerusalem Artichokes With Roasted Garlic in a Creamy Cheesy Sauc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions