![Jerusalem Artichoke & Spinach Goat Cheese Bake [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/02/Jerusalem-Artichoke-Spinach-Goat-Cheese-Bake-800-300x300.jpg)
Jerusalem Artichoke & Spinach Goat Cheese Bake [vegetarian]
This Jerusalem Artichoke & Spinach Goat Cheese Bake makes a nice change from Gratin Dauphinois.
Equipment
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