Summary

Ingredients

• 600 g Jerusalem artichoke
• 250 ml milk
• 1 tablespoon crème fraîche
• 2 tablespoon butter
• some nutmeg, grated
• 1 pinch (s) curry
• 1 pinch (s) paprika powder, noble sweet
• salt
• pepper

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Instructions

1. Wash and peel the Jerusalem artichoke and cut into 3-4 mm thick slices. Put in a saucepan, pour the milk over them and bring to the boil. Season with spices and remove from heat and stir in creme fraiche.
2. Preheat the oven to 160 degrees.
3. Grease a wide baking dish with a tablespoon of butter and pour in the Jerusalem artichoke mixture. Spread out flat in the pan, put on the remaining butter in flakes.
4. Place the tin in the preheated oven and cook the gratin on the middle shelf for about 30 minutes. Then turn on the grill and bake the gratin for another 5 minutes until golden brown.
5. Serve as an accompaniment to briefly roasted meat, ideally with a green salad.