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Potato & Jerusalem artichoke gratin with truffles & Comté



  • Ingredients
  • Serves 6 to 8 as a side dish
  • 1 large clove garlic
  • Butter, for greasing the dish
  • 500ml full fat milk (or half milk, half cream)
  • 1 teaspoon salt
  • Plenty of black pepper, ground nutmeg and a pinch of cayenne
  • 450g floury potatoes (as opposed to waxy ones), peeled and sliced as thinly as possible (a mandolin or food processor would be ideal)
  • 450g Jerusalem artichokes, peeled and sliced as above
  • 150g Comté, sliced (a younger Comté, such as 12 or 16-months, would work well here, to compliment the delicate flavour of the artichokes)
  • Truffle, grated, or truffle oil to taste – optional

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.


  1. Preheat oven to 190˚C (170˚C fan).
  2. 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.
  3. 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.
  4. 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.
  5. 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

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