Ingredients
To serve 4
- 200g Smoked Gubeen Cheese (Cut into small cubes)
- 300ml Cream
- 200ml White Wine
- 2 Cloves Garlic Crushed
- 2 each Shallots, finely diced
- 2 tsp Chopped thyme
- 100g Gruyere Cheese
- 30g Glat Leaf Parsely Chopped
- 200g Fresh Bread Crumb
- 0.5 each Lemon (for Juice)
- 250g Washed Thinly Sliced Jerusalem Artichokes
- 250g Peeled Thinly Sliced Potatoes
- 100g Washed Roughly Chopped Kale
- Olive Oil
- Seasoning
Method
Heat a wide base pan and drizzle a little olive oil over it. Now add the diced shallots garlic and thyme and cook gently until the shallots are soft. Now add the white wine and boil until you reduce the volume by half. Now add the cream and reduce the heat to a simmer, add in the cheese cubes and continue to stir until all the cheese has dissolved. At this point you can add in the sliced potato and artichoke and simmer for 5-10 minutes taking care not to allow the sauce to catch at the bottom of the pot. Remove from the heat and add the chopped kale along with a little squeeze of lemon. You can now place this mixture into individual gratin dishes or 1 big one to share at the table. In a bowl mix the crumbs, grated gruyere cheese and chopped parsley. Cover the top of the artichoke dish with a layer of the crumb and cheese. Place the dish in a preheated oven at 180 degrees for 5-10 minutes or until the crumb topping is golden brown.
Finally prepare the butter, add the red onion into a pot over a gentle heat along with a little olive oil and cook gently until soft. Now add the lemon juice and boil until the liquid has reduced by half and the onions have taken an overall red/pink colour. Remove from the heat and add the remaining butter from earlier taking care not to add the milk solids, add in the fine capers and flat leaf parsley to finish.
