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Gratin mit Pfifferlingen und Topinambur

Gratin with Chanterelles and Jerusalem Artichoke

From field to fork:

Potato Gratin served with chanterelles and Jerusalem artichoke roast in butter.


    Serves 4:

    • 700 g Potato Gratin Deluxe
    • 200 g chanterelles
    • 200 g Jerusalem artichoke
    • 25 g butter
    • 100 g cheese, mature with a full, tangy flavour


    220°C, 25 - 30 minutes
    1. Pre-heat the oven to 220 °C.
    2. Halve large chanterelles, leave the smaller one.
    3. Sauté the mushrooms in a pan without oil.
    4. As soon as the chanterelles are soft, add the butter and fry until the mushrooms are golden-brown.
    5. Season with pepper and salt.
    6. Finely slice the Jerusalem artichoke, using a cucumber slicer if necessary.
    7. Place half the Potato Gratin in a casserole dish.
    8. Top with half the Jerusalem artichoke slices and arrange the remainder of the Potato Gratin on top.
    9. Garnish the whole dish with the remaining Jerusalem artichoke slices, chanterelles and cheese.
    10. Place the dish in the oven for 25– 30 minutes.