Jerusalem artichoke pecorino gratin

A healthy spin on a classic recipe, for anyone wanting to get the oven cranking on this cold winter weekend. Made with sheep’s milk pecorino as it is far easier on the digestive system. And gut loving Jerusalem artichoke.

Jerusalem artichoke are one of the best sources of inulin, a fibre which is invaluable to maintaining a healthy gut flora. Beyond this, their presence at your local markets signals the depth of winter and a call for heating the oven (and the house) and baking something delicious.

Ingredients

2 large dutch cream potatoes

2 large knobs jerusalem artichoke

1 garlic clove

1 large onion

1 sprig rosemary

1/2 cup milk

200g pecorino

olive oil

Method

First pre heat the oven to 180 degrees.

Then prepare all your ingredients. 

A mandolin is helpful for the potatoes and artichoke if you have one. You want thin round slices. Thinly slice the onion into half moons and chop the garlic very fine. Finely grate or thinly slice the pecorino.

Next start the layering. But first cover the bottom and edges of the pan with plenty of olive oil. Start with a layer of potatoes, jerusalem artichoke, rosemary, onion, garlic, then pecorino. Repeat this process until you end with a layer of potato and be sure to reserve a final layer of pecorino for the top.

Bake for 45 minutes.