Potato Sunchoke Gratin

A few days ago, I promised you a recipe for a brilliant gratin to go with the balsamico-glazed pork tenderloin. And it is time. This, too, is from Ica, and although it uses a ready-made cheese sauce you can easily substitute your own (made from butter, flour, milk and grated cheese of your choice) or any ready-made cheese sauce with mild flavor. It won't make a huge difference here. In fact, if you're feeling lazy, just use cream instead of cheese sauce altogether, maybe adding a handful of grated cheese on top or between the layers. I'm sure it'll taste great.

If you've never had sunchokes before, this is a great recipe to try them in. It will really showcase their mild, but distinct flavor.

Potato Sunchoke Gratin
Serves 4-5

800 g potatoes (floury are best for this)
200 g sunchokes
1 yellow onion, thinly sliced
100 g fresh spinach
butter
salt, pepper
250 ml cheese sauce (1 cup)
100 ml parmesan, grated

Peel and slice potatoes and sunchokes. Fry spinach and onion in a little bit of butter, until spinach has wilted. Layer with the potatoes and sunchokes and some salt and pepper in an oven proof dish. Pour over the sauce, and finish with some parmesan.

Bake at 175°C for 45 minutes.

Recipe in Swedish:
Potatisgratäng med jordärtskockor