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  • Potato And Jerusalem Artichoke Gratin
  • Potato And Jerusalem Artichoke Gratin
  • Potato And Jerusalem Artichoke Gratin
  • Potato And Jerusalem Artichoke Gratin

Potato And Jerusalem Artichoke Gratin

Food | April 09, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 3.50 out of 5)
  • 155 Minutes
  • 8
  • Easy

Although this delicious side dish goes perfectly with beef or glazed ham, I think you’ll especially enjoy it with a roasted leg of lamb. POTATO AND JERUSALEM ARTICHOKE GRATIN – creamy, cheesy goodness in every bite!

I first made this recipe five years ago for a New Year’s get together for our neighbours on the lake. I was surprised by two things: that every guest went for a second helping, and that there were NO leftovers. This recipe is that good.

Here are a few things to keep in mind when you make this at home or at the cottage:

1) RED SKINNED POTATOES – It’s important that the potatoes remain firm through the boiling and baking in this recipe. Use larger red skinned potatoes like Norland Red, Laura, Red Gold and Red Bliss. They’re flavourful, low in starch and won’t fall apart when cooked.

2) JERUSALEM ARTICHOKES – Also called SUNCHOKES, these hearty tubers add a nutty flavour to the recipe. Although easy to peel, they do oxidize quickly, so I recommend a squeeze of lemon to prevent this. Despite their name, they are native to North America, supporting the “buy local” movement. Who knew?

3) CHEESE – The first time I made this recipe I used GRUYÈRE. Then my cheese guy suggested I try a combination of EMMENTAL and JARLSBERG. These cheeses melt better into the cream and produce a rich, silky-textured dish. I also think the Jarlsberg plays off of the nuttiness of the Jerusalem artichokes, adding a nice finish.

This recipe never fails to impress, and I’m still amazed at how simple these stellar results are to achieve. I’ll post my ROASTED LEG OF LAMB recipe here too – serving these two dishes together creates culinary magic. Trust me, you won’t be disappointed!

POTATO AND JERUSALEM ARTICHOKE GRATIN – a slight twist on the classic side dish. Serve it with your favourite roast and enjoy the rich, creamy goodness.



Ingredients & Amounts

  • 6 large red-skinned potatoes, peeled and sliced
  • 6 Jerusalem artichokes, peeled and sliced
  • 4 cloves of garlic, peeled and sliced
  • 2 cups of 35% cream
  • 2 cups of 18% cream
  • 1 cup of grated Jarlsberg cheese
  • 1 cup of grated Emmental cheese
  • 2 tablespoons of butter
  • pinch of fresh-grated nutmeg
  • salt and pepper to taste


  1. Preheat the oven to 400°F. Butter a 9" x 13" glass casserole dish.
  2. Cut potatoes and Jerusalem artichokes into ¼-inch slices. Layer them into a heavy-bottomed saucepan along with the sliced garlic. Add the creams and sprinkle with a generous pinch of salt.
  3. Cook over medium heat until cream begins to boil. Remove and carefully spoon potatoes, artichokes and garlic into buttered casserole dish, layering them in an attractive fashion. Carefully pour cream into dish and allow to settle. Add salt and pepper to taste. Sprinkle with grated cheeses and nutmeg.
  4. Transfer to oven and cook for 50 minutes to 1 hour, or until cream has thickened and top layer of cheese has turned golden.
  5. Remove from oven and allow to sit for 15 minutes before serving.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I listened to Debussy: La Mer, Nocturnes & Prélude à l’après-midi d’un Faune – London Symphony Orchestra & Rafael Frühbeck de Burgos while preparing this recipe. Visit iTunes to add this remarkable music to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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