With leeks at their very best at this time of year, Chef Ed Baines makes a delicious gratin using Jerusalem artichokes. This would make a lovely side dish for your Christmas lunch.
Ingredients
Before you start...
If you can't get a hold of Jerusalem artichokes, use potatoes instead.
- 6 leeks, whole
- 85 g3 oz Gruyere cheese, finely grated
- 2 large onions, quartered with stem on
- Salt and pepper
For the artichokes:
- 450 g15¾ oz Jerusalem artichokes, or potatoes
- 2 tbsp olive oil
- 25 g1 oz butter
- 1 medium onion, peeled and finely chopped
- Salt and pepper
- 4 tbsp freshly chopped parsely
Method: How to make Cheesy leek and onion gratin
Boil up a large pan of water and gently boil the leeks and onions until tender (roughly four minutes).
Drain, and roughly cut into three pieces. Lay onto a large gratin dish sprinkle with the cheese and black pepper.
Grill until the cheese is bubbling and golden in colour.
For the artichokes:
Peel artichokes, place in a pan of cold salted water, Bring up to the boil and cook for four minutes.
Remove from the heat and refresh under cold water. Slice and set aside.
Next, heat the olive oil and butter in a pan, add the onion and fry gently till translucent. Now add the artichokes, turning them gently as they cook, season with salt and pepper and parsley and serve on the base of a plate topped with the leek gratin.
