Jerusalem Artichokes Boulangère Recipe

Jerusalem artichokes and potatoes boulangère

  • serves 6
  • Easy

A classic boulangere is sliced potatoes, onions and stock, baked until tender - think a healthier version of dauphinoise. This recipe uses seasonal Jerusalem artichokes as well



  • onion 2 medium
  • sunflower oil
  • garlic 4 good fat cloves, thinly sliced
  • Jerusalem artichokes 600g
  • waxy potatoes 600g
  • butter 30g, plus extra for greasing
  • vegetable stock 400ml


  • Step 1

    Heat the oven to 200c/180c/gas 6. Peel the onions, cut in half from top to bottom and thinly slice. Pour 2 tbsp oil into a large frying pan, put over a low heat and cook the onions until soft and golden, stirring occasionally.

  • Step 2

    Lightly butter a large shallow ovenproof dish. peel the artichokes but not the potatoes and cut both into roughly 5mm slices. Using half, place alternate rows of sliced artichoke and potatoes into the dish. Dot with half the garlic and half the butter then season and spoon over half the onions. Now repeat to form another layer, ending with onion.

  • Step 3

    Add enough stock to come halfway up the dish. cover with foil and bake for 1-1½ hours.

Nutritional Information

  • Kcals 237
  • Fat 9.3g
  • Carbs 33.7g
  • Fibre 3.3g
  • Protein 6.9g
  • Salt 0.46g