There is nothing more comforting on a cold night than a potato bake. This version, with the addition of Jerusalem artichokes, is a little more grown up. The chicken stock and cream are infused with garlic and thyme adding a delicate flavour to the dish (and it’s a little easier on the hips too). It is a great accompaniment to roasted poultry or meat.
Serves 2 – 3
3 large desiree potatoes, peeled
5 large Jerusalem artichokes, peeled
300 ml chicken stock
200 ml pouring cream
3 sprigs thyme
1 large clove garlic, peeled and bruised
50 g grated parmesan
50 g butter
Salt flakes and freshly ground pepper
2 pinches nutmeg
Preheat oven to 170˚C. Slice potatoes and artichokes very thinly (I used my mandolin). Place stock and cream in a saucepan and bring to the boil over medium heat. Remove from heat, stir in thyme and garlic and set aside for 5 minutes. Place a layer of potato, overlapping slightly, on the base of a medium-sized greased ovenproof dishes and top with a layer of artichokes. Sprinkle with parmesan and dot with butter. Continue layering, finishing with a layer of potato, parmesan and butter. Remove thyme and garlic from cream mixture and pour over potatoes. Season, then sprinkle with nutmeg and scatter with thyme sprigs. Bake for 45 minutes or until cooked and golden.
Karen Martini's “Where the heart is” has become one of my favourite cookbooks. Her recipes, inspired by the Mediterranean and the Middle East, regularly offer inspiration for the ingredients I have to hand. I have, and will continue to, cook recipe after recipe out of this approachable and delicious book. It was money well spent; bringing creativity and good technique to my kitchen bench.