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Le Chaudron recipe
Gratin de topinambours
Sunchoke gratin with Comté
⏱ 60 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.5 kg (3.3 lb)fresh sunchokes
300 ml (1¼ cups)thick crème fraîche
200 ml (¾ cup)whole milk
150 g (5 oz)grated Comté
3 clovesgarlic, crushed
30 g (1 oz)unsalted butter
1 pinchgrated nutmeg
1 tbsplemon juice
- 1.5 kg (3.3 lb) fresh sunchokes
- 300 ml (1¼ cups) thick crème fraîche
- 200 ml (¾ cup) whole milk
- 150 g (5 oz) grated Comté
- 3 cloves garlic, crushed
- 30 g (1 oz) unsalted butter
- 1 pinch grated nutmeg
- 1 tbsp lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the sunchokes and drop them straight into lemon water so they don’t darken.
- Slice them 5 mm (¼ in) thick on a mandoline.
- Cook the crushed garlic in the melted butter for 1 minute without browning.
- Add the crème fraîche, milk and nutmeg and bring to a gentle simmer.
- Add the sunchokes to the hot cream and cook for 10 minutes until half-cooked.
- Pour into the buttered gratin dish and sprinkle generously with the Comté.
- Bake for 35 minutes at 180 °C (350 °F) fan until golden and bubbling.
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