|200||g||Smoked Gubeen Cheese (Cut into small cubes)|
|2||e||Cloves Garlic Crushed|
|2||ea||Shallots, finely diced|
|30||g||Glat Leaf Parsely Chopped|
|200||g||Fresh Bread Crumb|
|0.5||ea||Lemon (for Juice)|
|250||g||Washed Thinly Sliced Jerusalem Artichokes|
|250||g||Peeled Thinly Sliced Potatoes|
|100||g||Washed Roughly Chopped Kale|
|Olive Oil, Seasoning|
Jerusalem Artichoke, Kale and Potato Gratin
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.