Artichoke Gratin

Jerusalem artichokes (also called sunchokes) are the underused cousin of the sunflower family, and a gratin is one of their finest showcases. Thinly sliced and layered with a whisper of crushed garlic, they cook in stock until tender, each layer slowly absorbing the liquid as it goes.

The cream goes on at the very end. Once the stock is nearly absorbed and the sunchokes are soft, hot cream gets drizzled over and left to seep down between the layers. Adding it at the end keeps it from breaking during the long cook and gives the dish a clean, silky finish rather than a heavy sauce.

The recipe is specific about using “the merest hint” of garlic. That’s not an accident. Too much overpowers the delicate, nutty flavor of the sunchoke. A suggestion of it is the right call.

This can be cooked in the oven or over a gentle stovetop flame - both work well with a flameproof gratin dish.

Kitchen Tips

• Slice sunchokes very thin, about ⅛ inch, for even cooking; uneven slices mean some will be mushy while others stay firm
• Scrub sunchokes well but peeling is optional if the skin is thin and smooth
• Have the cream hot before pouring; cold cream added to a hot dish can seize slightly
• Press down firmly between layers as directed so the slices cook compactly and hold together

Variations

• Add Gruyere: Scatter grated Gruyère over the top in the last few minutes for a more substantial gratin with a browned cheese crust
• Half potato: Replace half the sunchokes with thinly sliced potato for a milder, more filling version