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Petronella Chebbi - Sweden

Potato And Artichoke

International Cuisine

Potato and Jerusalem artichoke gratin with lamb and thyme.

SPECIFICATIONS

• PREP TIME : 0 Min
• COOK TIME : 0 Min
• READY IN : 0 Min
• SERVINGS : 0

INGREDIENTS

• 4-5 large potatoes, thinly sliced
• 5-8 Jerusalem artichokes, depending on size, thinly sliced
• 1/2 onion, finely chopped
• 200 grams (7 oz) minced/ground lamb
• 2.5 dl (1 cup) cream - I use a low-fat variety
• 1/2 tablespoon dried thyme
• Salt, pepper, chili powder
• Chopped parsley

PREPARATION

1. Set oven to 225 degrees Celsius (437 F). Fry meat in a little olive oil. Add onions after a few minutes. Season with salt and chili powder.
2. Place potato slices in a greased, oven-proof dish. Place Jerusalem artichokes on top. Season each layer with a little salt. Place meat and onions on top. Add thyme and black pepper, making sure it's evenly distributed. Pour cream on top and place in oven for about 30 minutes, depending on how thinly sliced the potatoes and Jerusalem artichokes are and on how deep the layers are. If it looks like it will burn before it's done, cover the dish with some oven-proof aluminium foil and perhaps lower the temperature a little.
3. Before serving, sprinkle with some chopped parsley.