Jerusalem Artichoke & Spinach Goat Cheese Bake [vegetarian]

Name: Jerusalem Artichoke & Spinach Goat Cheese Bake [vegetarian]
Prep time: 30 min
Total time: 40 min
Ingredients: 500g Jerusalem Artichokes [1.1 lb]; 250g frozen chopped spinach [8.8oz]; 250g potato [8.8oz]; 240g goat cheese log [8.4oz]; 2 garlic cloves; 300ml single cream [10 fl oz / US 1 ¼ cups]; 1 Tbsp fresh thyme leaves; knob of butter; salt & pepper

Published on February 24, 2015 | In French, French | By theflexitarian |

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- Prep Time
- 30 Minutes
- Cook Time
- 40 Minutes
- Difficulty Level

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

Here is a recipe 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.

Egg-Free, Gluten-Free, High Fibre, Nut-Free, Soya-Free

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Ingredients

500g Jerusalem Artichokes [1.1 lb]
250g frozen chopped spinach [8.8oz]
250g potato [8.8oz]
240g goat cheese log [8.4oz]
2 garlic cloves
300ml single cream [10 fl oz / US 1 ¼ cups]
1 Tbsp fresh thyme leaves
knob of butter
salt & pepper

Nutrition Info

Instructions

Put spinach in a bowl. Pour over 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 single cream in a saucepan. Add 1 crushed garlic clove, goat cheese (rind removed) and thyme. Whisk until cheese has melted. Season with salt & pepper. Remove from heat and set aside.
Spread drained spinach at the bottom of the oven proof dish.
Peel 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 potatoes and cut into thin slices (around 0.8 mm / 0.3 inch).
Spread Jerusalem artichokes and potatoes on top of spinach. Season lightly with salt & pepper.
Pour cheese sauce on top to cover vegetables evenly.
Cook for around 40mins until vegetables are soft. You can check by inserting a knife in the bake.