A delicious side dish or main (think macaroni cheese – you could even add bits of bacon), the truffle is a luxurious (and optional) addition that brings out the deep nutty flavour of the Comté and the earthiness of the root vegetables.
- Preheat oven to 190˚C (170˚C fan).
- Cut the garlic in half and rub the inside of an oven-proof dish (about 20x20cm), then crush the garlic and put in a large saucepan. After a few minutes, when the garlic-rubbed dish has dried, butter the dish well.
- Add all the ingredients, except the Comté, to the saucepan and bring to a boil. Stirring continuously, to prevent the potatoes and Jerusalem artichokes sticking, simmer for a minute or two until the liquid thickens perceptibly, then remove from the heat. Stir in half of the Comté and the truffle or truffle oil, if using.
- Pile into the dish or tin and push the potatoes and Jerusalem artichokes down into the liquid so they are not sticking out. Lay over the remaining Comté on top.
- Bake for 45 minutes to 1 hour in the middle of the oven until the top is dark golden and the potatoes and Jerusalem artichokes completely tender when poked with a knife (the thinner you sliced them, the quicker they will cook).
Recipe © Laura Pope