Jerusalem Artichoke & Spinach Goat Cheese Bake [vegetarian]

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.

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 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Course Entertaining, Family Meals

Cuisine English

Servings 4 people

Calories 539 kcal

Equipment

• bowl
• oven proof dish
• saucepan
• mandoline or a sharp knife

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

Keyword goat cheese, Jerusalem Artichoke, Spinach

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