Jerusalem Artichokes With Roasted Garlic in a Creamy Cheesy Sauc

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2hrs 30mins

Ingredients Nutrition


  1. Place the sun chokes in a cold water bath while preparing the casserole.
  2. Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender.
  3. Meanwhile fry bacon till crisp in a very large frying pan.
  4. Remove bacon set aside. To the bacon fat in the pan add the butter and sauté the onions till translucent about 5 minutes.
  5. Stir in the flour to coat the onions then stir in the cream.
  6. Once the garlic is cool enough to handle squeeze out the cloves.
  7. Mash the garlic to a paste and transfer to a Cream mixture.
  8. Add parsley, fennel seed, rosemary and simmer.
  9. Add the cheeses except for 2 tablespoons of the mozzarella.
  10. Stir some of the sauce into the eggs then add to the mixture.
  11. Stir in the bacon pieces keeping 1/3 for the topping.
  12. Season the mixture with salt and pepper.
  13. Remove the sun chokes from the water and place into the sauce. Stir to coat them. (No need to dry the sun choke.).
  14. Place into a buttered the sides and bottom of a 9-by-13-inch baking dish.
  15. Top with the remaining cheese and bacon
  16. Bake the gratin for about 1-1 1/2 hours, until golden and bubbling. Cover loosely with foil if browning too much.
  17. Let cool for 20 minutes before cutting into squares and serving.

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