Jerusalem artichoke and potato bake with Welsh rarebit topping
- February 2010
- Serves 8
- Takes 30 minutes to make, 50 minutes to cook, plus cooling
Jerusalem artichokes contribute a sweet, nutty flavour to this potato bake recipe and the Welsh rarebit topping adds a bit of luxury to this comforting midweek meal.
- Vegetarian recipes
- 36.5g (19.7g saturated)
- 45g (5.7g sugar)
- 500g jerusalem artichokes, cut into 3mm slices
- 1kg floury potatoes, cut into 3mm slices
- 2 tbsp plain flour
- 1 tbsp olive oil, plus an extra splash
- 1 large red onion, thinly sliced
- 2 garlic cloves, finely chopped
- Knob of butter
- 2 leeks, sliced
- Bunch fresh thyme, leaves picked
- 2 tbsp toasted pine nuts
- 60g Gruyère, grated
- 300ml double cream
- 300ml vegetable stock
For the Welsh rarebit
- 30g butter
- 30g plain flour
- 170ml milk, hot
- 60g Cheddar, finely grated
- 1 tsp wholegrain mustard
- 50ml pale ale
- Good dash Worcestershire sauce
- 2 large free-range egg yolks
- 5 thin slices crusty white loaf
- Preheat oven 200°C/fan180°C/gas 6. Cook the artichokes in a pan of boiling water for 5 minutes. Add the potato slices to the pan and cook for a further 5 minutes. Drain and toss the potato and artichokes in the flour.
- Meanwhile, heat 1 tbsp oil in a frying pan over a medium-low heat. Add the red onion and fry until soft.Add the garlic and fry for 1 minute. Put in a bowl. Add the butter and a splash of oil to the pan and sauté the leeks until golden. Add to the bowl with the thyme and nuts. Layer the artichoke and potato, onion mix, and two-thirds of the cheese in a 3-litre ovenproof dish, seasoning as you go.
- Mix the cream and stock together. Pour over the potato bake and sprinkle with the remaining cheese. Bake for 30 minutes until tender.
- Meanwhile, for the rarebit, melt the butter in a pan until foaming. Add the flour and cook for 1 minute. Off the heat, slowly add the milk, then the cheese, mustard, ale and Worcester sauce, and stir until smooth. Cool a little, then stir in the egg yolks.
- Preheat the grill to medium-high. Toast the bread, then lay on top of the bake. Pour over the rarebit mixture and grill until golden and bubbling.
Vegetarians can omit the Worcestershire sauce.
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