Jerusalem artichoke and potato bake with Welsh rarebit topping

Jerusalem artichoke and potato bake with Welsh rarebit topping
  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
548kcals
Fat
36.5g (19.7g saturated)
Protein
13g
Carbohydrates
45g (5.7g sugar)
Salt
0.8g
Calories
548kcals
Fat
36.5g (19.7g saturated)
Protein
13g
Carbohydrates
45g (5.7g sugar)
Salt
0.8g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. Mix the cream and stock together. Pour over the potato bake and sprinkle with the remaining cheese. Bake for 30 minutes until tender.
  4. 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.
  5. 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.

delicious. tips

  1. Vegetarians can omit the Worcestershire sauce.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine