Gratin with Chanterelles and Jerusalem Artichoke
From field to fork:
Potato Gratin served with chanterelles and Jerusalem artichoke roast in butter.
Ingredients
Serves 4:
- 700 g Potato Gratin Deluxe
- 200 g chanterelles
- 200 g Jerusalem artichoke
- 25 g butter
- 100 g cheese, mature with a full, tangy flavour
Preparation
- Pre-heat the oven to 220 °C.
- Halve large chanterelles, leave the smaller one.
- Sauté the mushrooms in a pan without oil.
- As soon as the chanterelles are soft, add the butter and fry until the mushrooms are golden-brown.
- Season with pepper and salt.
- Finely slice the Jerusalem artichoke, using a cucumber slicer if necessary.
- Place half the Potato Gratin in a casserole dish.
- Top with half the Jerusalem artichoke slices and arrange the remainder of the Potato Gratin on top.
- Garnish the whole dish with the remaining Jerusalem artichoke slices, chanterelles and cheese.
- Place the dish in the oven for 25– 30 minutes.
