Name: Jerusalem Artichoke & Spinach Goat Cheese Bake [vegetarian]
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 500 g Jerusalem Artichokes; 250 g frozen chopped spinach; 250 g potato; 240 g goat cheese log; 2 garlic cloves; 300 ml single cream; 1 Tbsp fresh thyme leaves; knob of butter; salt & pepper

5 from 1 vote

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This Jerusalem artichoke & spinach goat cheese bake makes a nice change from gratin dauphinois.

This Jerusalem artichoke & spinach goat cheese bake makes a nice change from gratin dauphinois.

Here is a recipe that happened by accident. I set out to make out fritters which were a bit of a disaster as they did not hold together. However, the mix of flavours tasted so good I thought it would be perfect as a bake/gratin.

As Jerusalem artichokes take longer to cook, make sure you slice them about half the thickness of the potatoes.

This dish is ideal served with a crunchy salad.

I hope you enjoy this Jerusalem artichoke & spinach goat cheese bake recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Jerusalem Artichoke & Spinach Goat Cheese Bake [vegetarian]

This Jerusalem Artichoke & Spinach Goat Cheese Bake makes a nice change from Gratin Dauphinois.

5 from 1 vote

DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Entertaining, Family Meals

Cuisine English

Servings people

Calories 539 kcal

Equipment

bowl

oven proof dish

saucepan

mandoline or a sharp knife

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

500 g Jerusalem Artichokes
250 g frozen chopped spinach
250 g potato
240 g goat cheese log
2 garlic cloves
300 ml single cream
1 Tbsp fresh thyme leaves
knob of butter
salt & pepper

Instructions

Put the spinach in a bowl. Pour over the boiling water and leave to soak for a few minutes. Drain in a colander squeezing out as much water as possible. Set aside.
Preheat the oven to 180°C/350°F/Gas 4.
Butter an oven proof dish. Wipe the dish with a semi-crushed garlic clove.
Heat the single cream in a saucepan. Add 1 crushed garlic clove, the goat cheese (rind removed) and thyme. Whisk until the cheese has melted. Season with salt & pepper. Remove from heat and set aside.
Spread the drained spinach at the bottom of the oven proof dish.
Peel the Jerusalem artichokes and cut in thin slices (around 0.4 mm / 2/5 inch). You might find it easier to do this with a mandoline.
Peel the potatoes and cut into thin slices (around 0.8 mm / 0.3 inch).
Spread the Jerusalem artichokes and potatoes on top of the spinach. Season lightly with salt & pepper.
Pour the cheese sauce on top to cover the vegetables evenly.
Cook for around 40mins until the vegetables are soft. You can check by inserting a knife in the bake.

Nutrition

Serving: 250gCalories: 539kcalCarbohydrates: 39gProtein: 19gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 111mgSodium: 302mgPotassium: 1121mgFiber: 5gSugar: 14gVitamin A: 8819IUVitamin C: 25mgCalcium: 251mgIron: 7mg

Find this recipe online:

Jerusalem Artichoke & Spinach Goat Cheese Bake [vegetarian]

https://theflexitarian.co.uk/recipe-items/jerusalem-artichoke-spinach-goat-cheese-bake-vegetarian/

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JERUSALEM ARTICHOKE, CELERIAC AND APPLE SOUP [VEGAN]

Jerusalem Artichoke & Spinach Goat Cheese Bake [vegetarian]