Cyder with Eloise

In season at the moment are Jerusalem artichokes. They are not widely used in Britain which is a shame as they are extremely tasty & versatile. They can also be used both raw and cooked.

For more information on Jerusalem artichokes check out the eat the seasons website.

Potato gratin with Jerusalem Artichokes and Leeks

Serves 3- 4. This dish is as versatile as the ingredients, we served this with pork chops and broccoli but it can be served as a main dish by itself, or with any other grilled meat.

Ingredients
350g Potatoes, peeled & sliced into approx 2-3mm slices
1 Leek, sliced
200-250g Jerusalem artichokes, peeled & sliced into approx 2-3mm slices
300ml Milk
1 Vegetable or chicken stock cube (If you would rather use fresh stock try and concentrate it as much as possible and make it up to 300ml with the above milk, as this does give a nice creamy flavour.)
2 cloves of garlic, crushed
25g Butter
Sea salt & freshly ground black pepper
25g Parmesan cheese

Method
Preheat the oven to gas mark 4 and grease a baking dish with some butter.
Layer half the potatoes across the bottom of the dish. Next layer on the artichokes, and then the leeks. Add some seasoning.
Layer on the second half of potatoes.
In a small pan heat the butter and add the milk, garlic, stock, salt and pepper. Bring to the boil then remove from the heat and pour evenly over the gratin.
Cover the dish tightly with tin foil and cook for 1 hour. Test with a knife to see if it cooked though, the knife should not meet any resistance, if it does carry on cooking covered for another 25 minutes. Remove the foil and sprinkle over the parmesan cheese and bake for another 15 minutes or until the cheese has started to brown.
Serve.

Trish:
You may omit the butter, but I think all the other ingredients will meet your standards